Chicken Legs With Burnt Courgette & Tomato Salad

Light up your BBQ and once very hot, add the coriander seeds and 1 tbsp of black peppercorns to a small frying pan and toast over the fire until fragrant. Tip into a pestle and mortar and coarsely grind. Add the paprika and pul biber and mix together.

Generously season the chicken legs with fine salt and add to a bowl. Tip in the spice mix, finely grated garlic and 4 tbsp of olive oil. Cover and leave to marinate for 15-20 mins.

Meanwhile, toss the whole courgette with oil and salt and chuck onto the BBQ while it’s still ripping hot. Grill for roughly 10-11 mins until blackened all over and tender. Pull off the grill.

Roughly chop the tomatoes and cucumber, finely chop the onion and pick the herbs from the stems. Add the tomatoes and cucumbers to a large mixing bowl and season generously with salt and pepper. Add the sherry vinegar and a good glug of olive oil. Set aside.

Once the grill has cooled off a little, add the chicken legs, skin side down and cook for roughly 7-8 mins or, until the skin is charred and gnarly. Flip over the chicken and cook flesh side down for another 11-12 mins until cooked through. You can turn as you go if the skin needs a bit more love.

Finish the salad by roughly chopping the courgettes and stirring through the marinated tomatoes and cucumbers. Add most of the whole herbs, crumble in the feta and check the seasoning.

Pull the chicken off the grill and add a little olive oil and lemon juice. Allow to rest for 5-6 mins. Serve the chicken to share with any resting juices, extra lemon wedges and the remaining herbs. Serve the salad on the side.