Pigeon breasts with salad Ingredients 2 pigeon breasts, skin removed 2 tbsp olive oil For the dressing 3 tbsp olive oil 2 tsp mustard 1 tbsp apple cider vinegar 1 bunch mint finely chopped For the salad 2 large cucumbers small handful coriander Slices of an apple Sliced olives Method: 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 mint, a tiny splash of water and some seasoning. Set aside. Heat a frying pan and fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins. When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl and a drizzle of dressing, then pile in the center of plate. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.
Posted on: Sat, 03 Jan 2015 14:04:00 +0000
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