One of those delightfully simple lunch dishes that seems to come together from start to finish in a matter of moments, and leaves you thinking “why faff around with anything else?”
Rub the zest of 2 and juice of 1 lemon, fennel seeds, chilli flakes and a good pinch of salt onto the pheasant breasts and set aside for five minutes. Then rub on a tablespoon of olive oil.
Cook the breasts in a hot pan for around 2 ½ minutes each side, until just cooked. (You want the pan to be hot, as you want a decent bit of charring on the outside, it marries well with the yoghurt.)
While they are cooking, mix the fennel, capers, radish, mint leaves and red onion with 2 tbsp olive oil and a good pinch of salt and pepper.
To serve, dot a few teaspoons of Greek yoghurt on the plate, top with the salad, then pheasant breasts. Squeeze the juice from the remaining lemon and a final drizzle of olive oil atop.