Pigeon & hedgerow salad

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• Sora

  18 August 2009

  Sora rated and commented on this recipe

  

  This was really easy to prepare and was delicious. I used walnuts instead of hazelnuts, and served slices of walnut bread on the side. I took leftovers for lunch the next day and had the poshest packed lunch in town!

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• thynk2much

  29 October 2009

  thynk2much rated and commented on this recipe

  

  So easy to make and absolutely gorgeous. Had to work to track down a pigeon, and was initially concerned that it wouldn't be enough meat, but this was a glorious light dinner.

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• JuliaKV

  01 March 2010

  JuliaKV rated this recipe

  

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• Fluffysammy

  22 April 2010

  Fluffysammy commented on this recipe

  I made this last night and it was yummy, I did change it a bit by using Pheasaant breasts instead of Pigeon, and as others i used walnuts. I also didnt use the suggested dressing, i mixed up some balsamic vinigar and homemade blackberry jelly. Everyone loved it so I will def be making it agin very soon. I served it ith the Walnut and carrot bread from this site.

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• Fluffysammy

  22 April 2010

  Fluffysammy rated this recipe

  

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• shelagh

  01 June 2010

  shelagh rated and commented on this recipe

  

  I bought some rook breasts at a farmers market and used them in this receipe instead of the pigeon, with raspberries instead of blackberries, and it was lovely, and very easy

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• LRademaker

  08 January 2011

  LRademaker rated and commented on this recipe

  

  So much better than expected..

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http://www.bbcgoodfood.com/recipes/12232/

http://www.bbcgoodfood.com/recipes/12232/

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Ingredients

• 2 pigeon breasts, skin removed
• 2 tbsp olive oil

FOR THE DRESSING

• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tbsp cider vinegar
• 1 bunch chives , half snipped, half finely chopped

FOR THE SALAD

• handful shelled hazelnuts , roughly chopped
• 2 large handfuls mixed salad leaves
• small handful parsley leaves
• 100g blackberries

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 pigeon breasts, skin removed
• 2 tbsp olive oil

FOR THE DRESSING

• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tbsp cider vinegar
• 1 bunch chives , half snipped, half finely chopped

FOR THE SALAD

• handful shelled hazelnuts , roughly chopped
• 2 large handfuls mixed salad leaves
• small handful parsley leaves
• 100g blackberries

411 kcalories, protein 18g, carbohydrate 5g, fat 36 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.51 g

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