Pigeon & beetroot salad
- Preparation and cooking time
- 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
For the dressing
- STEP 1
Make the dressing by mixing the balsamic and olive oil together.
- STEP 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.
- STEP 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.