From Field To Fork.
Toasted pitta breads are easy to make and perfect any day of the week stuffed with field shot marinated partridge, crisp mixed salad leaves and finished with a dressing.
Our partridge was harvested on Thursday, hung for two days and prepared on the Saturday for Sunday dinner.
4 pitta breads
2 tbsp extra virgin olive oil.
4 partridge breast, thinly sliced.
1 large garlic clove, crushed.
4 tbsp roughly chopped fresh mint or coriander, or to taste.
4 tsp harissa dressing
4 tsp garlic mayonnaise
Crisp mixed salad leaves
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