Hare salad with treviso and spelt

Serves 4

(Jason Lowe)

2 hare fillets from the saddle
60g spelt or pearl barley, soaked for 2 hours in cold water
A couple of good knobs of butter
A couple of handfuls of treviso, trevisiano or radicchio
A handful of other red salad leaves such as red mustard leaf and amaranth
A handful of flat parsley leaves
Salt and freshly ground black pepper

For the dressing

1tbsp good quality red wine vinegar
4tbsp extra-virgin olive oil

Cook the spelt in simmering salted water for 20-30 minutes or until soft, then drain.

To make the dressing, mix the red wine vinegar with the olive oil and season. Heat the butter in a heavy-based frying pan, season the hare fillets and fry on a medium heat for 3-4 minutes on each side, keeping them nice and pink. Mix the treviso and salad leaves, season, toss in the dressing and arrange on plates. Slice the hare fillets into 6-8 slices on the angle and arrange on the salad.