• 2 Deli Society Chicken Legs
  • 1-2 Tbsp Minced Garlic
  • 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

  • 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 

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