Apley Smoked Pheasant Salads
A protein-rich, quick & light lunch to power you through the afternoon, feeling fabulous.
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 Salad bowl
Ingredients
- 1/2 bag Baby spinach leaves Use any green leaves eg. lettuce, rocket, herbs.
- 1 whole Mango Peeled & sliced. Or papaya
- 1 tablespoon Vinaigrette
- 1 tablespoon Pistachio or pine nuts Whole, to sprinkle on top
- 1/2 pinch Sea salt flakes
- 1/2 pinch Coarse ground black pepper Freshly ground
- 1 teaspoon Chutney Many condiments go well, eg wholegrain or Piccalilli
Instructions
- Remove the skin from the Smoked Pheasant breast
- Slice it crossways for smaller bite sized pieces
- Rinse & spin salad leaves
- Peel & dice the papaya, discarding the seeds
- Toss together the pheasant, spinach leaves, papaya, nuts, salt & pepper
- Top with salad dressing
- Serve immediately, but fine to prepare up to 6hrs in advance & store in the fridge
Notes
250 cals is approximate & based on one 100g Apley Smoked Pheasant breast being 208 kcals.
Remember to avoid ingredients which will overpower the pheasant.