Fattoush with pheasant

# 548

The salad

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 fennelbulp

1 heart of celery

1/4 radicchio

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

The dressing

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

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