Pigeon Beetroot Salad Food
PIGEON & HEDGEROW SALAD
Blackberries and game go perfectly together in this light and seasonal salad
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 10
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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