Pheasant Salad with Onions and Figs

Preheat the oven to 180°C.

Rinse the meat, pat dry, season with salt and pepper.

Brush the figs and cut into wedges. Peel the onions, cut into slices and spread with the figs and the meat on an oiled baking sheet. Roast in preheated oven about 25 minutes, turning occasionally.

Meanwhile halve the avocados, remove seed, gently press the pulp from the peel and cut into wedges. Mix immediately with 1-2 tsp lemon juice.

Rinse the chiles, cut in half lengthwise, remove seeds and finely chop.

Rinse the cilantro, shake dry, pluck off the leaves and chop coarsely.

Remove the meat with the onions and figs from the oven and let cool until lukewarm. Cut the meat into strips.