Warm pheasant salad with croutons and cider dressing
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Warm pheasant salad with croutons and cider dressing
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
591Kcal
Fat
35gr
Saturates
12gr
Carbs
38gr
Sugars
13gr
Protein
33gr
Salt
0.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 tbsp oil
- 2 tbsp butter
- 1 slice country-style bread, torn into pieces
- 1 tbsp chopped thyme leaves
- 2 pheasant breasts, sliced
- 100g whole cooked chestnuts
- 150g green beans, trimmed
- 2 pots Ingredients for Cooks micro leaf rocket
- 1 pomegranate, seeds removed
- sea salt
For the dressing
- ½ tbsp cider vinegar
- 1 tbsp rapeseed oil
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
Step by step
Get ahead
Make the croutons the day before; store in an airtight container
- For the dressing, whisk all the ingredients together in a small bowl, season and set aside.
- For the croutons, heat 1 tablespoon of oil in a frying pan and, when sizzling, add the bread, thyme and a sprinkling of sea salt. Toss together over the heat until the bread is golden and crisp. Tip on to a plate and set aside to cool. Bring a small pan of salted water to the boil.
- Wipe out the frying pan and heat the remaining tablespoon of oil and the butter. Stir-fry the slices of pheasant and chestnuts over a highish heat; the pheasant will take 3-4 minutes - you want it to still be slightly pink inside. At the same time, simmer the green beans in the salted water until just tender, then drain.
- Combine the croutons, pheasant, chestnuts, green beans, rocket and pomegranate seeds on two plates, or one large platter. Drizzle with the dressing and serve.
