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: https://www.scottishbeecompany.co.uk/
Serves
2
Prep Time
10 mins
Cook Time
10 mins
Ingredients
| Ingredients | |
| 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 |
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.
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.
Drizzle with the resting juices from the partridge and eat straight away.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |