Pigeon & beetroot salad

1 of 5-a-day autumn dinner party recipes folate game recipes pigeon recipes warm salad

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

Method

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.