Roasted Poblano and Watercress Salad with Shaved Cornish Game Hen

Preheat your oven to 400°F (200°C). Season the Cornish game hen breast lightly with salt and roast for 12-15 minutes until opaque and cooked through. Let it rest for 5 minutes before slicing into thin, delicate shavings.

While the hen roasts, char the poblano chiles directly over a gas flame until the skin is blistered and blackened. Peel away the charred skin, remove seeds, and slice into thin strips.

In a bowl, toss the baby watercress and shredded raw Brussels sprouts with a splash of fresh grapefruit juice to create a bright, acidic foundation.

Arrange the watercress and sprout mixture on a chilled plate. Drape the warm, shaved Cornish hen over the top and scatter the roasted poblano strips throughout.

Serve immediately while the protein is warm and the greens remain crisp.