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

In a bowl, mix together the paprika, dried oregano, brown sugar, salt, pepper and olive oil then drizzle over the chicken, toss to coat well before leaving to marinade in the fridge for at least two hours or overnight.Cook the chicken on a medium hot braai, turning often so that they cook evenly. You can also cook the chicken in a hot griddle pan or in the oven. Meanwhile, mix together the honey, soy and juice. Brush this sauce over the chicken to baste during the cooking, until the chicken is sticky and completely cooked through.

For the salad, toss together beans, onion, pomegranate, feta and almonds. Whisk together the dressing ingredients then pour the dressing over the salad ingredients and toss well to dress.