Chef Rachel Green shares another super tasty recipe, partridge shawarma with flatbread, warm hummus and pickled red onion.
Partridge shawarma
Partridge shawarma with flatbread, warm hummus and pickled red onion
Ingredients
- 8 Partridge breasts
- 1 Small red onion peeled and chopped
- Seeds from a small pomegranate
- 1 tbsp Rose harissa paste
- 1/2 tbsp Baharat
- 2 tbsp Olive oil
- 2 tsp Honey
- 1 tsp Ground cumin
- 1/2 tsp Ground ginger
- 2 Garlic cloves crushed
- 1/2 tsp Sumac
- Small handful of fresh coriander chopped
- 1 Lemon juice and zest
- Salt and pepper
To serve
- 4 Flatbreads
- Mixed salad leaves
- 200 g Hummus
- Fresh coriander
- Greek mint yoghurt with chopped fresh mint leaves
- Lemon wedges
- Red chillies chopped
Instructions
- To make the marinade, put the rose harissa, baharat, lemon zest and juice, olive oil, honey, salt and pepper, cumin, ginger, and the garlic into a large bowl.
- Mix until combined.
- Place the partridge breasts in the mixture, turning to coat on all sides, cover and place the bowl in the fridge for at least one hour. Turn the partridge breasts once more during this time.
- Place the red onion in a bowl of cold water for 10 minutes to crisp up.
- Drain, pat dry with a kitchen towel and mix with the pomegranate seeds, sumac, and coriander.
- In a small saucepan, warm up the hummus.
- Remove the partridge breasts from the marinade and season with salt.
- Fry the breasts in a hot pan for about 1½-2minutes on each side until golden but still slightly pink inside.
- Remove from the pan, place on a chopping board, and allow to rest for five minutes.
- Warm the flatbread, top with some mixed salad leaves, warm hummus, and slices of partridge breast.
- Scatter chopped coriander, the onion mixture on top and dress with Greek mint yoghurt.
- Serve with lemon wedges and some chopped red chillies.
