Partridge Satay Salad

Prep 15 mins | Cook time 5 - 10 mins | Serves 2

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INGREDIENTS

• Tamari x 1 tbsp

• Medium curry powder x 1 tsp

• Ground cumin x ¼ tsp

• Garlic clove (finely grated) x 1

• Clear honey x 1 tsp

• Skinless partridge breast fillets x 4

• Crunchy peanut butter (sugar-free, no palm oil if possible) x 1 tbsp

• Sweet chilli sauce x 1 tbsp

• Lime juice x 1 tbsp

• Sunflower oil (for wiping the pan) x 1 tsp

• Little Gem lettuce hearts (cut into wedges) x 2

• Cucumber (halved and sliced) x ¼

• Shallot (halved and thinly sliced) x 1

• Coriander (generous handful, chopped)

• Seeds from ½ pomegranate x ½

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METHOD

1. Pour

the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well.

2. Partridge Breasts

Slice the partridge breasts in half horizontally to make 8 mini fillets in total, then add to the marinade and mix well to coat.

3. Marinate

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the partridge.

4. Satay Sauce

Mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.

5. After marination

Wipe a large non-stick frying pan with a little oil, add the partridge and cook, covered with a lid, for 4-5 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist.

Set aside, covered, to rest for a few mins.

6. Salad

Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, then place evenly on two plates.

Spoon over a little sauce.

7. Finally

Slice the partridge, pile on top of the salad and spoon over the remaining sauce. Eat while the partridge is still warm.