Smashed Cherry Tomato Salad and Sticky Paprika Chicken
Fri, 15 August 2025
Ingredients:
1 tsp honey
1 tsp sea salt
1 tsp Aleppo pepper or chilli flakes
500g baby plum or cherry tomatoes
1 small garlic clove, crushed
12 black olives, pitted
4 tbsp olive oil
Juice of 1 lemon
1 tsp dried mint
6 fresh mint leaves
Method:
Finely chop the olives and add to a bowl with the Aleppo pepper, salt, honey, olive oil, garlic and lemon juice. Mix well.
Pop the tomatoes and mint leaves in a ziplock bag and gently bash them with a rolling pin until juicy but not mushy.
Pour in the dressing, seal the bag and squish it all together.
Let sit at room temp for at least 15 minutes. Serve with lots of crusty bread, barbecued lamb chops, swordfish steaks, chicken or halloumi for a crowd pleasing feast.
STICKY PAPRIKA CHICKEN
Ingredients:
• 4 chicken legs (thigh + drumstick, about 200 g each)
• 1½ tsp fine sea salt
• 1 tsp black pepper
• 2 tbsp runny honey
• 1 tsp smoked paprika
• ½ tsp garlic granules
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Pinch of salt
Method:
1. Preheat oven to 180 °C (fan 160 °C) and line a roasting tin with foil.
2. Pat chicken dry, then rub with salt, pepper, and olive oil. Place skin-side up in the tin.
3. Cover with foil and roast for 40 minutes.
4. In a small bowl, whisk together honey, smoked paprika, garlic granules, chilli flakes, olive oil, vinegar, and a pinch of salt.
6. With 30 minutes left in cooking time, light BBQ coals so they’re ready when the chicken comes out.
7. Transfer chicken to BBQ over medium–hot coals. Brush with glaze, turning every 2–3 minutes, until skin is golden, sticky, and slightly charred, and internal temperature is 75 °C, about 6–8 minutes.
