Pigeon & beetroot salad

• olive oil↗1 tbsp tbsp
• garlic clove↗1
• rosemary↗1

  sprig

• 4 pigeon

  breasts

• bag watercress↗100g g
• eating apple1

  quartered and sliced

• cooked beetroots↗4

  (not in vinegar)

• toasted hazelnut100g g

  roughly chopped

• balsamic vinegar↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   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.