Name: Pigeon & hedgerow salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
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

2 pigeon
breasts, skin removed
2 tbsp olive oil

For the dressing

3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp cider vinegar
1 bunch chives
half snipped, half finely chopped

For the salad

handful shelled hazelnuts
roughly chopped
2 large handfuls mixed salad leaves
small handful parsley
leaves
100g blackberries

Method

step 1
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.
step 2
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.
step 3
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.