Smoked Gressingham duck salad, wild leaves, chickpeas, blueberries, broccoli

You will need

  • 2x Smoked Gressingham duck breasts (or equivalent)
  • 400g Wild/mixed salad leaves
  • 100g Cooked chickpeas
  • 100g Blueberries
  • 8x Stems of tender stem broccoli (cooked al dente)
  • 80ml MezzeSoul pomegranate mustard sauce
  • 1x fresh pomegranate
Salad of smoked duck

Let's get busy

  • Slice the 2 duck breasts into thin bite sized pieces.
  • Mix the leaves, chick peas, blueberries & broccoli together with the MezzeSoul pomegranate mustard.
  • Separate evenly into 4 salad bowls.
  • Add the smoked duck & fresh pomegranate pods to finish.

To serve

Ready to serve.