Mark Hix recipe: Grouse, spelt and herb salad

Serves 4
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Indy Lifestyle Online

Spelt is a great grain for adding a bit of flavour to a gamey salad like this. I often use it in place of rice in a risotto, as it holds up really well and is quite healthy with it.

2 oven-ready grouse
A few sprigs of thyme
A few sage leaves
Salt and freshly ground black pepper
A couple knobs of butter
A handful of small tasty salad leaves and herbs, washed and dried
30-40g spelt, soaked in cold water for a few hours
2tbsp rapeseed oil
1tbsp chopped parsley
1tbsp chopped chives
1tbsp chopped chervil

For the dressing

1tbsp cider or white wine vinegar
1tsp Tewkesbury or Dijon mustard
2tbsp rapeseed or olive oil
2tbsp vegetable or corn oil

Cook the spelt in simmering salted water for about 15-20 minutes or until tender, then drain and leave to cool. Mix the herbs with the spelt and rapeseed oil and season to taste.

Meanwhile, cook the grouse as above, leave to cool a little before removing the legs and breasts. Whisk the ingredients together for the dressing and season.

To serve, remove all of the meat from the legs and slice the breasts into 5-6 pieces, arrange the leaves, spelt and slices of grouse on to serving plates and spoon over the dressing.

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