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Salad · British

Warm Pigeon Breast Salad with Blackberries and Walnuts

25 min Serves 4 ~309 kcal/serving ~£10.50 (£2.63/serving) Contains-nutsDairy-freeGluten-free

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Ingredients

  • 8 pigeon breast fillets
  • 100 g blackberries
  • 30 g walnuts
  • 100 g mixed salad leaves
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Nutrition (per serving)

Calories
309 kcal
Protein
30.7 g
Carbohydrate
2.7 g
of which sugars
2.3 g
Fat
19.2 g
of which saturates
3.9 g
Fibre
1.7 g
Salt
0.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Season the pigeon breast fillets and pan-fry in a little of the olive oil for 2-3 minutes on each side, then rest for 3 minutes and slice.

  2. 2

    Toast the walnuts in a dry pan for 2 minutes until fragrant, then roughly chop.

  3. 3

    Whisk the remaining olive oil with the balsamic vinegar to make a dressing.

  4. 4

    Toss the salad leaves and blackberries with the dressing and arrange on plates.

  5. 5

    Top with the sliced pigeon breast and scatter over the toasted walnuts.

  6. 6

    Drizzle with any resting juices.

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