- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove
- 1 rosemary sprig
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 pigeon breasts
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 eating apple, quartered and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 4 cooked beetroots (not in vinegar)
- 100g toasted hazelnut, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
For the dressing
Make the dressing by mixing the balsamic and olive oil together.
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.
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.