Home
Prep:10 mins
Cook:10 mins
Serves 2
Ingredients
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.
Cook:10 mins
Serves 2
Ingredients
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.
