Chicken Drumsticks with Green Beans & Pomegranate Salad


Serves 4

8 Free range Chicken drumsticks

For the rub:

1 Tbs smoked paprika
1 Tbs dried oregano
2 Tbs brown sugar
Salt and pepper
4 Tbs Olive oil

For the basting sauce:

5 Tbs honey
2 Tbs soy sauce
1/2 cup orange juice

For the salad:

200g green beans, blanched
½ red onion, sliced
½ cup pomegranate rubies
100g feta, crumbled
100g toasted pecans

For the dressing:

Juice of 1 orange
2 Tbs honey
½ tsp ground cumin
1 Tbs white wine vinegar
90ml olive oil
2 Tbs chopped parsley


Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.

Stir in the dark chocolate and mascarpone, then transfer to serving jars.

Sprinkle a spoonful of sugar onto the pudding, then use a blowtorch to melt and caramelize the sugar and form the brulee topping.