Mediterranean Warm Partridge Salad

Enjoy this tasty game dish as a healthy alternative to beef, pork, lamb, and chicken

This recipe comes courtesy of Game-to-Eat.

5
Servings
189
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1 Teaspoon dijon mustard
  • 1 Clove garlic, crushed
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons olive oil

For the salad

  • 4 Partridges
  • 250 Grams broad beans, shelled
  • 250 Grams French beans, topped and tailed
  • 420 Grams butter beans, drained and rinsed
  • 2 Little Gem lettuce
  • A good handful of mixed salad leaves
  • 1 Tablespoon capers
  • 6-8 anchovies, chopped
  • 8 quails eggs, softly boiled, shelled, and halved
  • 2 Tablespoons chopped flat leaved parsley, chives and dill

Directions

For the dressing

Whisky all ingredients together.

For the salad

Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm.

Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well.

Arrange the lettuce and salad leaves on a flat plate, spoon over the beans.

Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper.

Add dressing, and enjoy.

Nutritional Facts

Total Fat
7g
10%
Sugar
17g
19%
Saturated Fat
5g
21%
Carbohydrate, by difference
29g
22%
Protein
4g
9%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
34mg
3%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
8µg
0%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
15mg
2%
Sodium, Na
254mg
17%
Water
124g
5%

Mediterranean Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Mediterranean Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.