Pigeon & beetroot salad

Pigeon & beetroot salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal367
fat30g
saturates3g
carbs8g
sugars7g
fibre4g
protein16g
salt0.2g
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Ingredients

For the dressing

Method

  • 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.

Goes well with

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    Rating: 5 out of 5.2 ratings
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