Pigeon & beetroot salad

Pigeon & beetroot salad

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Pan-fried game turns a simple salad into a special dish. Contrast the meat with apples and beetroot, and add texture with hazelnuts

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
367
protein
16g
carbs
8g
fat
30g
saturates
3g
fibre
4g
sugar
7g
salt
0.2g

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 rosemary sprig
  • 4 pigeon breasts
  • 100g bag watercress
  • 1 eating apple, quartered and sliced
  • 4 cooked beetroots (not in vinegar)
  • 100g toasted hazelnuts, roughly chopped

For the dressing

  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil

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Method

  1. Make the dressing by mixing the balsamic and olive oil together.
  2. Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.
  3. Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight away.

Recipe from Good Food magazine, October 2013

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