Grouse salad with walnut tarator, roast cauliflower, pomegranate and mint is an ideal mid season starter. Philippa Davis uses just the breast meat but roasts the bird whole and uses the leftover as stock. If you still want to try the bird whole, and stick with tradition look to our traditional roast grouse recipe.

GROUSE SALAD WITH WALNUT TARATOR, ROAST CAULIFLOWER, POMEGRANATE AND MINT

Serves 2 as a starter
■ 1 roasted grouse, cooled or cold
■ 1 small cauliflower
■ 1 tsp turmeric
■ 1 tsp cinnamon
■ 1 tsp sweet paprika
■ 2 dsp olive oil (cooking quality)
■ 50ml (13⁄4fl oz) water
■ Salt and pepper

Tarator sauce
■ 1 slice white bread, crusts removed
■ 50ml (13⁄4fl oz) whole milk
■ 50g (13⁄4oz) walnuts
■ 1⁄2 garlic clove crushed
■ Juice of 1⁄2 lemon

Salad
■ 1 small handful rocket
■ Few small parsley leaves
■ 10 small mint leaves
■ 3 tbsp pomegranate seeds
■ 1 tbsp finely chopped red onion mixed with 1 tbsp white vinegar
■ 1 dsp good, extra-virgin olive oil

Grouse meat is delicious cold and works beautifully in this Middle Eastern-style grouse salad. I prefer to use just the breast meat at this stage, so I roast the bird whole then use the leftovers in stock.
Preheat the oven to 200°C/ 400°F/Gas Mark 6. Cut the cauliflower into small florets and mix them with the turmeric, cinnamon, paprika, the cooking-grade olive oil and water. Lay flat on a tray, season with salt and pepper and roast for 15 to 20 minutes or until just soft.
Soak the bread in the milk for a couple of minutes then blitz till smooth with the walnuts, garlic, lemon juice and seasoning.
To assemble the grouse salad, thinly slice the grouse breasts, briefly mix the rocket, parsley and mint with the cauliflower and scatter on a plate. Add small spoonfuls of the tarator, the pomegranate seeds and soaked red onions. Lay the slices of grouse on top and drizzle over the good olive oil.