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.