PIGEON & BEETROOT SALAD

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Pigeon & beetroot salad image

Pan-fried game turns a simple salad into a special dish. Contrast the meat with apples and beetroot, and add texture with hazelnuts

Provided by Barney Desmazery

Categories     Main course

Time 25m

Number Of Ingredients 10

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

Steps:

  • Make the dressing by mixing the balsamic and olive oil together.
  • 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.
  • 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.

Nutrition Facts : Calories 367 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

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