2 Tbsp Pate de Peperoncino (Organic Chilli Pepper Pate)
Juice of 1/2 Lemon
1 Jar of Pepperoni Arrostiti (Roasted Peppers, Fratelli Burgio)
1 Tbsp Honey
Salt to taste
3 Courgettes
1 Jar Bold Bean Co Queen Butter Beans
Natural Organic Yellow Tomatoes
A generous grating of Pecorino Romano
Method
Combine the minced garlic, a big pinch of salt, lemon juice, chilli paste, honey and oil from the jar of roasted peppers into a bowl.
Set aside 2 tablespoons of this mixture to use as a dressing later
Add the chicken legs to the chilli mixture and leave to marinate for at least an hour, ideally overnight in the fridge
Cook the chicken, either baked in the oven, grilled or barbecued
While the chicken is cooking, prepare the salad by making courgette ribbons with a vegetable peeler. Combine ht courgette ribbons with the set aside chilli garlic mixture and the drained queen butter beans
Arrange the courgette and beans on a serving plate, spread over the yellow tomatoes and roasted peppers and top off with your cooked chicken
Finish this off with a generous grating of Pecorino Romano
