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Serves 4.
Ingredients
4 Grouse breasts
Grouse marinade
2 tsp Runny honey
2 tsp Balsamic vinegar
2 tsp finely chopped thyme
2 tsp extra virgin olive oil
2 tsp olive oil for cooking
4 Ripe figs cut into quarters
200 grams cherry tomatoes cut into halves
300 grams green beans lightly blanched
1 small bunch watercress
10 grams mint leaves
10 grams parsley leaves
10 grams dill roughly chopped
200 grams ricotta
80 grams skin on almond roughly chopped
1 dsp Balsamic vinegar
1 dsp runny honey
3 dsp extra virgin olive oil
Instructions
In a bowl whisk the grouse marinade ingredients together with some salt and pepper. Spoon out into a flat dish and lay the breasts flesh side down. Leave for 30 minutes.
In a large bowl toss the figs, tomatoes, beans, watercress and herbs together with half of the dressing then place in piles on your serving plates.
Divide the ricotta and almonds over the salads.
Add the 2 tsp of olive oil into a frying pan on a medium/high heat. Cook the grouse breasts for about 2 minutes each side. Grouse breasts are best served pink, starting skin side down. Take of the heat and rest for 1 minute before thinly slicing and adding to your salad
Ingredients
4 Grouse breasts
Grouse marinade
2 tsp Runny honey
2 tsp Balsamic vinegar
2 tsp finely chopped thyme
2 tsp extra virgin olive oil
2 tsp olive oil for cooking
4 Ripe figs cut into quarters
200 grams cherry tomatoes cut into halves
300 grams green beans lightly blanched
1 small bunch watercress
10 grams mint leaves
10 grams parsley leaves
10 grams dill roughly chopped
200 grams ricotta
80 grams skin on almond roughly chopped
1 dsp Balsamic vinegar
1 dsp runny honey
3 dsp extra virgin olive oil
Instructions
In a bowl whisk the grouse marinade ingredients together with some salt and pepper. Spoon out into a flat dish and lay the breasts flesh side down. Leave for 30 minutes.
In a large bowl toss the figs, tomatoes, beans, watercress and herbs together with half of the dressing then place in piles on your serving plates.
Divide the ricotta and almonds over the salads.
Add the 2 tsp of olive oil into a frying pan on a medium/high heat. Cook the grouse breasts for about 2 minutes each side. Grouse breasts are best served pink, starting skin side down. Take of the heat and rest for 1 minute before thinly slicing and adding to your salad
