Pigeon & beetroot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.
