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A vibrant and flavour-packed dish, the pheasant and broccoli salad combines tender strips of pan-seared or roasted pheasant with crunchy broccoli florets. Tossed with a creamy dressing with live yoghurt and mayonnaise, this salad is elevated by the addition of toasted almonds for crunch and dried cranberries for a touch of sweetness. You could use saltanas, raisons or even chopped dried apricot. Thinly diced red onions complete the dish, providing a refreshing contrast to the richness of the mayo/yoghurt dressing. Perfect as a light lunch or an impressive starter, this salad is a protein and nutrient dense treat which will fill you up and satisfy your gut biome.
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