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Pigeon & beetroot salad

Pigeon & beetroot salad

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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

  • 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 hazelnut , roughly chopped

For the dressing

  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil

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

Recipe from Good Food magazine, October 2013

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A star rating of 5 out of 5.2 ratings
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