Name: Pigeon & beetroot salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
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 hazelnut roughly chopped; 1 tbsp balsamic vinegar; 3 tbsp olive oil

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 hazelnut
roughly chopped

For the dressing

1 tbsp balsamic vinegar
3 tbsp olive oil

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.