Winter salad with pheasant recipe

Serves 6 Time: 45 minutes 100g quinoa 2½ tbsp olive oil 40g mixed seeds ½ tsp freshly grated nutmeg ½ tsp ground cinnamon 2 tbsp flat-leaf parsley leaves 2 tbsp mint 120g pomegranate seeds ½ lemon, zested and juiced 320g skinned pheasant breasts 2 garlic cloves, peeled and thinly sliced 100g crispy salad 50g vacuum-packed chestnuts, sliced Heat the oven to 170C/335F/gas mark 3. Cook the quinoa in salted boiling water for 10-12 minutes, drain, rinse under cold water, and drain again. Leave in the colander until fully dry, then tip in to a mixing bowl and stir through a tablespoon of olive oil. Heat half a tablespoon of olive oil in a frying pan and, when hot, toast seeds until golden. Add spices, heat through, then stir into the quinoa bowl, along with herbs, pomegranate, lemon zest and juice. Season and set aside. Heat the remaining tablespoon of olive oil in an oven-proof frying pan. Fry the pheasant breast for two minutes on each side, add the garlic to the pan, and roast in the oven for eight minutes more. Remove, season, leave somewhere warm to rest for three minutes, then slice. Toss the salad leaves and pheasant slices in the pan that has been in the oven, fold in the mixture from the quinoa bowl, scatter with chestnut slices and serve straight from the pan. • Anthony Demetre is chef-patron of Les Deux Salons, Arbutus and Wild Honey, all in London