Smoky BBQ drum­sticks & car­rot noo­dle salad - - COOK IT NOW! -

serves 4| prep & cook­ing 50 mins

8 (about 1.5kg) chicken drum­sticks, skin re­moved 1 tbs peri-peri sea­son­ing 2 tbs chilli jam 500g peeled, de­seeded pump­kin, finely chopped 2 tbs pepi­tas 60g pkt rocket 2 car­rots, peeled, cut into noo­dles us­ing a spi­raliser 2 tbs unsweet­ened dried cran­ber­ries

1 Lightly grease a bar­be­cue grill or char­grill pan and pre­heat on high. Pre­heat the oven to 200°C/ 180°C fan forced. Slash chicken drum­sticks 2-3 times on each side al­most through to the bone. Com­bine in a bowl with peri-peri sea­son­ing and chilli jam. Set aside. 2 Line a large baking tray with baking pa­per. Scat­ter the pump­kin over the pre­pared tray. Spray with oil. Sea­son. Bake for 40-45 min­utes or un­til golden and lightly crisp. Add pepi­tas to the tray for the last 5 min­utes of cook­ing. 3 Mean­while, bar­be­cue or char­grill the chicken drum­sticks, turn­ing, for 20 min­utes or un­til they are golden and cooked through. 4 Ar­range the rocket, car­rot, roast pump­kin and pepi­tas on a serv­ing plat­ter. Sprin­kle with cran­ber­ries. Top with the drum­sticks.

PER SERVE • 43g pro­tein • 16g fat (4g sat­u­rated fat) • 22g carb • 7g di­etary fi­bre • 414 Cals (1732kj)

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