Blackberry, ricotta and pigeon salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 100g skinless pigeon breasts
- butter or olive oil, to fry
- 250g blackberries
- 2tbsp red wine vinegar
- 1tsp sugar
- 2tsp wholegrain mustard
- large handful watercress
- large handful salad leaves
- 1 regular or candied beetroot, sliced
Method
- 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.
