Pheasant and Broccoli Salad
Serves
4
Prep Time
15 mins
Cook Time
15-20 mins
Serves
4
Prep Time
15 mins
Cook Time
15-20 mins
A vibrant and flavour-packed dish, the pheasant and broccoli salad combines tender strips of pan-seared or roasted pheasant with crunchy broccoli florets. Tossed with a creamy dressing with live yoghurt and mayonnaise, this salad is elevated by the addition of toasted almonds for crunch and dried cranberries for a touch of sweetness. You could use saltanas, raisons or even chopped dried apricot. Thinly diced red onions complete the dish, providing a refreshing contrast to the richness of the mayo/yoghurt dressing. Perfect as a light lunch or an impressive starter, this salad is a protein and nutrient dense treat which will fill you up and satisfy your gut biome.
Ingredients
| For the Slaw | |
| 4 | Pheasant breasts, pan fried and shredded/sliced |
| 2 | Broccoli heads, sliced |
| 45g | Sliced almonds, toasted |
| 40g | Dried cranberries, chopped |
| 1/2 | Red onion, finely diced |
| For the Dressing | |
| 3tbsp | Shallot finely chopped |
| 120mls | Plain, live yoghurt |
| 3tbsp | Mayonnaise |
| 2tbsp | Apple cider vinegar |
| To taste | Salt and pepper |
| 1tsp | Sugar |
Equipment
| Mandolin/food processor with slicer |
| Large salad bowl |
pheasant breasts on both sides and pan fry in olive oil with a small knob of butter until slightly pink on the inside and leave to cool (they should finish cooking as they cool and be juicy and tender).
Alternatively, you can seal them until golden brown and then pop them in the oven under foil for 10-15mins at 180.
by combining your yoghurt, mayonnaise, apple cider vinegar, diced shallot, salt and pepper and whisk thoroughly. Taste and add some sugar if it is too tart.
salad, adding your sliced broccoli, toasted almonds, dried cranberries, red onion and pheasant.
dressing and toss well. Serve as a side dish, main dish or starter, and it is even better the next day once the flavours have had a chance to mingle.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |