Salad a bunch of baby spinach leaves
1 avocado, halved, stoned
1 tbsp olive oil
half a lemon, juiced
salt, to taste
To make the fried drumsticks, peel and grate the ginger, then mix it will all the other ingredients in a bowl, large enough to hold all the chicken. Season with pepper & salt. Rub the drumsticks all over with the marinade and leave to marinate for 30 minutes in the fridge.
Heat oil in a deep frying pan then fry the drumsticks until brown and cooked through.
Peel the potatoes and cut them into long, 8 mm thick French fries. Soak the fries in water for 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper. Put the fries in a large bowl, drizzle with oil and toss to coat them. Transfer to a baking tray.
Preheat the oven to 160C. Bake the fries for 18 minutes. Turn the heat up to 180C, take out the fries and give it a shake then continue baking for 12 minutes until golden brown. Sprinkle with salt.
To make the salad, place the spinach leaves on a bowl. Scoop out the avocado. Drizzle with olive oil and lemon juice. Season with salt to taste.