Crispy Chicken Drumsticks with Grilled Corn & Zucchini Salad

Featuring crispy free-range chicken drumsticks
from Butcher Crowd, this recipe has serious
next level flavour!

Trust me a quick spice rub is 100% worth the effort.
Paired with a delicious grilled corn & zucchini salad,
the perfect meal on a warm night.

Servings: 2

Ingredients

4-6 Free-Range Chicken Drumsticks, dried
2 tbsp Extra Virgin Olive Oil
2 tsp Salt Flakes
1 tsp Garlic Powder
1 tsp Paprika
¼ tsp Ground Coriander
¼ tsp Pepper

Salad
1 tsp Extra Virgin Olive Oil
1 Zucchini, cut into coins
½ cup Corn Kernels
¼ cup Feta, crumbled
1/3 cup Fresh Herbs, roughly chopped
1 cup Spinach
1 tbsp Apple Cider Vinegar

Method

1. Preheat oven to 180 degrees and prepare a baking tray.

2. Combine pistachios, garlic, honey, parsley, chives, salt and pepper in a blender or mortar and pestle.

3. Top salmon with pistachio mixture and bake for 15-20 minutes or until the crust is lightly browned. 

4. Meanwhile, heat oil in a small frying pan. Add green beans and zucchini ribbons and cook until tender, approximately 3-4 minutes.

5. Serve baked salmon alongside green beans, zucchini and lemon wedges.After some more delicious recipes? 
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