Cut the rind off the oranges with a sharp knife and cut them into slices.
Slice the fennel in 2 mm slices. Slice the celery diagonally. Tear the radicchio into rough
pieces, and the same with the pheasant.
Come all the ingredients in a mixing bowl, and toss with the dressing and the herbs.
Serve on a chopping board or a nice big plate. Scatter the salad with pomegranate seeds and more herbs.
1/2 roast fasan
2 blod oranges, if you can get hold of them. Otherwise normal will do
1 heart of celery
1 pita bread. Torn, and fried in olive oil, till crisp
1 pinch sumac
1 tbsp mint (roughly chopped)
1 tbsp flat leaf parsley (roughly chopped)
A handful of pommegranat seeds
Crush the garlic with some salt. Add pomegranate juice, olive oil and pepper to taste. Mix it all together and check for seasoning.
2 tbsp olive oil
2-3 tbsp pommegranate juice or 1 tbsp gpommegrante molasses
1 clove of garlic, crushed with salt and some freshly ground pepper