Chocolate & peanut butter fondants
Dark Chocolate soil is a big restaurant trend at the moment - serve alongside cherries and your melting-middle pud for serious wow factor
Pigeon & beetroot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 garlic clove
- 1 rosemarysprig
- 4 pigeonbreasts
- 100g bag watercress
- 1 eating applequartered and sliced
- 4 cooked beetroots(not in vinegar)
- 100g toasted hazelnutroughly chopped
For the dressing
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
Nutrition: per serving
- kcal367
- fat30g
- saturates3g
- carbs8g
- sugars7g
- fibre4g
- protein16g
- salt0.2g
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.
