Blackberry, ricotta and pigeon salad

Blackberry, ricotta and pigeon salad

  • serves 4
  • Easy

This blackberry, ricotta and pigeon salad is low-calorie and ready in just 25 minutes but is packed will flavour. Low in fat and high in protein, pigeon is now stocked by supermarkets such as Sainsbury’s and Waitrose, or ask your local butcher



  • skinless pigeon breasts 100g
  • butter or olive oil to fry
  • blackberries 250g
  • red wine vinegar 2tbsp
  • sugar 1tsp
  • wholegrain mustard 2tsp
  • watercress large handful
  • salad leaves large handful
  • regular or candied beetroot 1, sliced


  • Step 1

    Season the pigeon. Heat a knob of butter and a drizzle of oil in a frying pan. Fry the pigeon for 2 minutes on each side until golden, and the juices run clear when pierced. Remove from the pan and rest under foil.

  • Step 2

    Add 150g of the blackberries to the pan with a splash of water. Deglaze by scraping any bits stuck to the bottom and mash the berries. Add the vinegar, sugar and the mustard, and simmer until glossy. Whisk in a drizzle of oil, season and leave to cool.

  • Step 3

    Arrange the watercress, salad leaves, beetroot and remaining blackberries onto plates or a large platter. Slice the pigeon, and add to the salad with the ricotta. Add any leftover resting juices into the dressing and whisk, then drizzle over.

Nutritional Information

  • Kcals 200
  • Fat 9.8g
  • Saturates 2.5g
  • Carbs 5.4g
  • Sugars 5.2g
  • Fibre 3.5g
  • Protein 20.8g
  • Salt 0.5g