Pigeon & beetroot salad
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Pigeon & beetroot salad

By Barney Desmazery

Pan-fried game turns a simple salad into a special dish. Contrast the meat with apples and beetroot, and add texture with hazelnuts

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 367
  • fat 30g
  • saturates 3g
  • carbs 8g
  • sugars 7g
  • fibre 4g
  • protein 16g
  • salt 0.2g

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 hazelnuts, roughly chopped
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil

Method

  1. Make the dressing by mixing the balsamic and olive oil together.

  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.

  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.

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