Herbed Chicken Drumsticks with Watermelon & Haloumi Salad
Herbed Chicken Drumsticks with Watermelon & Haloumi Salad
This recipe offers a satisfying, flavourful meal that remains light and refreshing.
Watermelon brings hydrating sweetness that pairs beautifully with the salty haloumi,
while a crunchy, herbed coating on the chicken drumsticks adds a touch of freshness.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup plain flour
- Salt & pepper
- ¼ cup water
- 2 eggs, beaten
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- 1 tbsp mint, chopped
- 1 tbsp sage, chopped
- 1 tbsp rosemary, chopped
- 1 tsp paprika
- 2 cups panko breadcrumbs
- 8 free-range chicken drumsticks
- 150g mixed lettuce leaves ¼ watermelon, cut into 5cm pieces
- 1 packet haloumi, sliced & grilled
- 3 spring onions, sliced
- 250g cherry tomatoes, halved
- Juice 1 grapefruit
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic, crushed
- Salt & pepper
Method
- Preheat your oven to 180°C.
- In a bowl, combine flour with salt and pepper.
- Mix water together with the beaten eggs in a separate bowl.
- In another bowl, combine the chopped herbs, paprika and panko crumbs.
- Line a baking tray with baking paper.
- Coat each drumstick first in the flour mixture, then dip into the egg mixture and finally cover with the herb crumb mix.
- Arrange the drumsticks on the tray, ensuring space between each piece.
- Bake for 35–40 mins until the drumsticks are golden brown.
- Meanwhile, assemble the salad on a large platter, layering the lettuce, watermelon, grilled haloumi, spring onions and cherry tomatoes.
- For the dressing, whisk all ingredients together until combined.
- Place the freshly baked drumsticks atop the salad and finish by drizzling with the grapefruit dressing.
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