pomegranate and pheasant salad

insalata di melagrana e fagiano

for 6

2 large ripe pomegranates

1 well-roasted pheasant

Maldon salt and freshly ground black pepper

juice of 2 lemons

extra virgin olive oil

3 tablespoons aged balsamic vinegar

2 heads trevise

300 g prosciutto, cut into very thin slices

500 g cooked and peeled chestnuts (see here)

Break open the pomegranates and pull out the fruit seeds. Place in a bowl, season with salt and pepper and add a little of the lemon juice and about 1 tablespoon of the olive oil.

Carefully take the breast meat off the pheasant and cut across into 2 cm pieces. Pull away the leg meat, cutting off any tough bits, and chop finely. Put the pheasant meat pieces into a separate bowl, season and add 2 tablespoons lemon juice, the balsamic vinegar and about 4 tablespoons olive oil.

Cut off and discard the bottom white part of the trevise heads and stalks, and chop the red leaves. Wash the leaves and spin dry. Combine with the pomegranate seeds and immediately divide between the serving plates, adding more lemon juice and oil as necessary. Arrange slices of the prosciutto on top, then add some of the marinated pheasant and 5 or 6 warm chestnuts broken in half. Drizzle with a little extra virgin olive oil.