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Ingredients

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

Method

Step 1 Lightly grease a barbecue grill or chargrill pan and preheat on high. Preheat the oven to 200C/ 180C 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.
Step 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.
Step 3 Meanwhile, barbecue or chargrill the chicken drumsticks, turning, for 20 minutes or until they are golden and cooked through.
Step 4 Arrange the rocket, carrot, roast pumpkin and pepitas on a serving platter. Sprinkle with cranberries. Top with the drumsticks.

Smoky bbq drumsticks and carrot noodle salad

How to make Smoky bbq drumsticks and carrot noodle salad

Ingredients

Method