Wild Diwali – Pheasant and Pumpkin Salad with Mint Coriander Chutney
Serves
1
Prep Time
15 mins
Cook Time
30 mins
Serves
1
Prep Time
15 mins
Cook Time
30 mins
This colourful and light seasonal salad makes the most of Indian flavours to create a healthy dish. The chaat masala contrasts with the slight sweetness of the pheasant meat whilst the herb packed chutney lifts this. If you are vegetarian, swap out the pheasant for paneer!
This fabulous recipe was dreamed up by Toral Shah a Nutritional Scientist (MSc Nutr Med), integrative oncology practitioner and functional medicine & nutrigenomics Master practitioner, Health writer and Consultant, as well as the Founder of The Urban Kitchen.
Ingredients
| For the Mint Coriander Chutney | |
| 25g | Mint leaves |
| 25g | Coriander |
| 2cm | Ginger, peeled and roughly chopped |
| 1 | Green chilli, deseeded and roughly chopped |
| 1/2tsp | Ground cumin |
| 1/2 | Lemon, juiced |
| For the Salad | |
| 185g | Pheasant breast |
| 190g | Pumpkin, sliced |
| 1 tsp | Panch phoran |
| 50g | Rocket, washed |
| 2 | Spring onions, finely sliced |
| Handful | Pomegranate seeds |
| 1 | Lemon, juiced |
| 3 tbsps | Olive oil |
| ½ tsp | Chaat masala |
| ¼ tsp | Ground cumin |
| 1 tsp | Extra virgin olive oil |
marinade for the pheasant breasts by mixing 1 tbsp olive oil, juice of ½ lemon, chaat masala and ground cumin and add the pheasant breasts.
the oven to 180C/ 350F, Gas mark 4.
pumpkin by slicing into 1cm thick slices and tossing in 1 tbsp olive oil and the panch phoran. Spread onto a lined baking tray and bake until softened and slightly browned, approx 30 minutes.
prepare the chutney by adding all the ingredients to a small food processor alongside 2 – 3 tbsp cold water and blend. If too thick, add a little water. Season well.
frying a pan over a medium heat and add 1 tbsp olive oil. Fry the pheasant breasts for a couple of minutes each side until cooked through, but it can be a little pink inside. Allow to rest for 5 min before slicing.
the salad by arranging the washed rocket on a plate and top with the roasted pumpkin and sliced pheasant breast. Drizzle over 1 tbsp of chutney and the extra virgin olive oil. Scatter over the spring onions and pomegranate seeds. Season well.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |