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!
Ingredients (serves 1 main meal/ 2 starters)
Mint coriander chutney
25g mint leaves
25g coriander
2cm ginger, peeled and roughly chopped
1 green chilli, deseeded and roughly chopped
½ tsp ground cumin
Juice of ½ a lemon
Salad ingredients
185g pheasant breast
190g pumpkin, sliced
1 tsp panch phoran
50g rocket, washed
2 spring onions, finely sliced
Handful of pomegranate seeds
1 lemon
3 tbsp olive oil
½ tsp chaat masala
¼ tsp ground cumin
1 tsp extra virgin olive oil
1. Prepare the 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. Season and toss in the marinade and marinate for at least 30 minutes.
2. Preheat the oven to 180c/ 350F, Gas mark 4.
3. Prepare the 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.
4. Meantime, 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.
5. Heat a 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.
6. Prepare 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.
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