In a bowl combine the yogurt, mild mustard, honey, olive oil, lemon zest and juice, and the minced garlic. Mix well.
With a small sharp knife make deep vertical slashes in each drumstick. Put them in a bowl, pour over the yogurt marinade and toss thoroughly so they are well coated.
Arrange the drumsticks inside a non-stick roasting pan and roast in a pre-heated oven (fan setting) at 180 °C for 45-50 minutes.
While the drumsticks cook, on a cutting board, with a sharp knife, finely chop the cherry tomatoes, cucumber and spring onions. Transfer to a bowl, add the chopped oregano, the 4 tbsp. of olive oil, salt and freshly ground pepper, and mix well.
When the drumsticks are ready, remove them from the oven and place them on a large platter. Cut the pitas into triangles and arrange them alongside; present the chopped tomato salad in a separate bowl.
