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Belvoir Bites – Hedge Row Salad

Jan 21, 2020 | Belvoir Blog

Looking for a quintessentially British lunch or light supper dish? Our Manager Paul at The Fuel Tank has produced a delicious recipe made with ingredients that are locally sourced and available to purchase at the Engine Yard.

This delicious recipe is a served at The Fuel Tank and ingredients can be bought from Jorge Artisan Foods or The Country Victualler.

Recipe – Hedge Row Salad

Serves 4

Ingredients
2 pheasant breasts, skin removed
2 tbsp olive oil
Dijon mustard
Cider vinegar
Chives
Mixed leaves
Parsley
Blackberries

For the dressing
3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp cider vinegar
1 bunch chives, half snipped, half finely chopped

For the salad
Handful shelled hazelnuts roughly chopped
2 large handfuls mixed salad leaves
Small handful parsley leaves
100g blackberries

Method
Toss the pheasant in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.

Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.

When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.

 

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