Pigeon & hedgerow salad

• 2 pigeon

  breasts, skin removed

• olive oil↗2 tbsp tbsp
• olive oil↗3 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• cider vinegar↗1 tbsp tbsp
• 1 bunch chives

  half snipped, half finely chopped

• handful shelled hazelnuts↗

  roughly chopped

• 2 large handfuls mixed salad leaves↗
• small handful parsley↗

  leaves

• blackberries↗100g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.