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Pigeon & beetroot salad

Pigeon & beetroot salad

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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

Recipe from Good Food magazine, October 2013

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Overall rating

Rating: 5 out of 5.2 ratings
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