Photograph: Martin Poole
- 2 tbsp oil
- 1 slice country-style bread, torn into pieces
- 1 tbsp chopped thyme leaves
- 1 knob of butter
- 2 pheasant breasts, sliced
- 100 g whole cooked chestnuts
- 150 g green beans, trimmed
- 2 handfuls micro leaf rocket or other micro herbs
- 1 pomegranate, seeds removed
- sea salt
For the dressing:
- 0.5 tbsp cider vinegar
- 1 tbsp rapeseed oil
- 2 tbsp crème fraîche
- 1 tsp Dijon mustard
For the dressing, whisk all the ingredients together in a small bowl, season and set aside.
For the croutons, heat 1 tablespoon of oil in a frying pan and, when sizzling, add the bread, thyme and a sprinkling of sea salt. Toss together over the heat until the bread is golden and crisp. Tip on to a plate and set aside to cool. Bring a small pan of salted water to the boil.
Wipe out the frying pan and heat the remaining tablespoon of oil and a small knob of butter. Stir-fry the slices of pheasant and chestnuts over a highish heat; the pheasant will take 3-4 minutes – you want it still to be slightly pink inside. At the same time, simmer the green beans in the salted water until just tender, then drain.
Combine the croutons, pheasant, chestnuts, green beans, rocket and pomegranate seeds on two plates or one large platter. Drizzle with the dressing and serve.
Get ahead: make the croutons the day before; store in an airtight container.