Elevate your midweek dinners with this Tomato and Courgette Ribbon Salad with Herb-Roasted Chicken Legs, paired with our Sparkling English Blush.
Ingredients
For the Herb-Roasted Chicken Legs
4 chicken legs
1 lemon, sliced
4 cloves garlic
1/4 cup olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
Salt & pepper to taste
For the Tomato & Courgette Ribbon Salad
400g mixed tomatoes (cut into wedges or halves)
1 small red onion, thinly sliced
1 red pepper, thinly sliced
1 large courgette, sliced into thin ribbons
Dressing
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
1 tsp honey or maple syrup (optional)
Instructions
1. Preheat oven to 200°C.
2. Place chicken legs on a baking sheet. Scatter lemon slices, rosemary, and garlic around the chicken. Drizzle with olive oil, season with salt and pepper.
3. Roast chicken for 35-40 mins until skin is golden and internal temp is 75°C.
4. Use a peeler to slice courgette into ribbons.
5. Arrange courgette, tomatoes, onion, and pepper on a platter.
6. In a small bowl, whisk olive oil, vinegar, Dijon mustard, garlic, salt, and pepper (and honey if using).
7. Place chicken legs next to the salad on the platter.
8. Drizzle dressing over the salad. Serve immediately!
