Pigeon, orange and beetroot salad

  • Prep time 15 mins
  • Cook time 10 mins
  • Serves 4


8 pigeon breasts

1 tbsp rapeseed oil

Knob of salted butter

2 oranges

4 small cooked beetroot

120g watercress and mixed leaves

50g toasted pistachio nuts

3 tbsp pomegranate molasses or balsamic vinegar

2 tbsp pomegranate seeds


To Start

Heat a heavy based frying pan over medium heat and add the oil and butter. Once the butter has melted, season the pigeon breasts with salt and pepper and sear on both sides for 3 minutes on each side. Remove and leave to rest on a plate.


Zest the orange then peel and cut into segments keeping any juice and cut the beetroot into small wedges keeping any juices.


Carve the pigeon into thin slices once it has rested for at least 6 minutes. Wash the leaves and divide onto 4 serving plates then add the oranges, beetroot and pigeon.


Return the frying pan to the heat and add any orange and beetroot juices along with the pomegranate molasses or balsamic and deglaze the pan by bringing the juice to a simmer, and scrape the bottom of the pan to release any sediment.

To serve

Pour the warm dressing over the salad then scatter over the pomegranate seeds and nuts and serve immediately.