GREEK-STYLE CHICKEN WINGS
Serves three
- 1 pack (approx. 600 g) EMH herb-marinated chicken wings
dipping sauce:
- 150 g thick plain yoghurt
- 150 g cucumber
- 5–6 radishes
- 1 garlic clove
- a small bunch of dill
- salt
- freshly ground black pepper
Grate the cucumber on the coarse side of a grater, season with salt and place on a sieve to drain. Peel the garlic and grate together with the radishes on the fine side. Place in a bowl and add the yoghurt. Chop the dill and add to the sauce. Finally add the drained cucumber. Season with salt and pepper and let the flavours develop while the chicken wings cook. Serve the salad alongside grilled chicken wings.
HERB CHICKEN WITH WATERMELON SALAD
Serves four
- 2 packs (approx. 1200 g) EMH herb-marinated chicken wings
salad:
- 700 g watermelon (rind removed)
- 1 long cucumber
- 1 medium red onion
- a large handful of purslane or other salad leaves
- seeds from 1/2 pomegranate
- 100 g feta
- cold-pressed olive oil
Cut the watermelon into cubes, slice the cucumber and onion. Toss the cucumber, onion and salad leaves in a bowl, drizzle with olive oil. Arrange the watermelon cubes on a platter, top with the cucumber salad. Sprinkle over the feta and pomegranate seeds, drizzle with olive oil and serve with the baked chicken wings.
