Pigeon Beetroot Salad Food

PIGEON & HEDGEROW SALAD

Pigeon & hedgerow salad image

Blackberries and game go perfectly together in this light and seasonal salad

Provided by Barney Desmazery

Time 20m

Number Of Ingredients 10

Ingredients

2 pigeon breasts, skin removed
2 tbsp olive oil
3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp cider vinegar
1 bunch chives , half snipped, half finely chopped
handful shelled hazelnuts , roughly chopped
2 large handfuls mixed salad leaves
small handful parsley leaves
100g blackberries

Steps:

Toss the pigeon in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.
Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.
When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.

Nutrition Facts : Calories 411 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.51 milligram of sodium

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