Watercress Salad with Pheasant, Blackberry, Pears and Pickled Walnuts

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

Pickled Walnuts

50g Walnuts

100g Balsamic Vinegar

20g Sugar

100ml Water

Pheasant Salad:

200g Watercress

4 Pheasant Breasts

½ tsp Salt

1 tsp Baharat Spice Blend

15g Butter, melted

2 Pears, sliced into 6

150g Blackberries

1 Bulb Fennel, finely sliced 

Blackberry Dressing: 

50g Blackberries, pureed

3 tbsp Olive Oil

2 tbsp Balsamic Vinegar

2 tsp Maple Syrup

Salt & Black Pepper

 

Method:

  1. Begin with the pickled walnuts. Bring everything apart from the walnuts to a simmer in a small pan. Pour this over the walnuts in a sterile jar and leave to cool. Store in the fridge, these will keep for 2 weeks.

  2. For the dressing, combine all the ingredients in a jar, shake and strain through a sieve. Set aside.

  3. Season the pheasant breasts with the salt and Baharat. Heat a griddle pan and rub the meat with the melted butter. Griddle for 2-3 minutes each side or until only just cooked. Set aside to rest.

  4. In the same pan, griddle the sliced pear until charred. Set aside.

  5. When ready, mix the watercress with 1-2 tbsp of dressing. Add the fennel, pear and blackberries.

  6. Slice the pheasant into thin slices and place on top. Drizzle with a little more dressing and serve.

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