Grilled Peach, Partridge & Feta Salad

Gathered from bee friendly hives around Scotland, The Scottish Bee Company produces pure, natural, blossom honey that is good for our bees and good for the environment. Eat Wild and British Game Assurance are delighted to team up with them to promote this great sustainable product. To find out more, please visit their website:


Prep Time
10 mins

Cook Time
10 mins


Serving 2
x 400g Partridge fillet
x 3 tbsp Olive oil
x 4 Ripe peaches , stoned and cut into quarters
x 4 tsp Sherry vinegar
x 1 tbsp Honey
x 1 Red chilli, finely chopped
x 110g Bag herb salad
x 100g Feta cheese, crumbled

Begin by

Heating a griddle pan. Chop up the partridge breast to similar size chunks.


Toss the partridge in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.


Toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.

Make the dressing

Mix the remaining olive oil, vinegar, honey and chilli. We used Scottish Blossom Honey from the Scottish Bee Company so heated up the honey so it would mix well with olive oil, vinegar and chilli, it also infuses the flavours better.




Toss with the dressing salad leaves. Arrange the partridge and nectarine slices on top and scatter with the feta. 

To serve

Drizzle with the resting juices from the partridge and eat straight away.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes