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Salad of pigeon and caramelised leeks

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Antony Worrall Thompson

From Ready Steady Cook

Method


  1. Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.

  2. Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.

  3. For the dressing, mix the red wine vinegar and olive oil in a bowl.

  4. To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing.

Ingredients

  • 1 pigeon breast
  • 1 tbsp olive oil
  • 5 baby leeks
  • 1 tbsp honey
  • 1 tbsp olive oil

For the dressing

  • 2 tbsp red wine vinegar
  • 55ml/2fl oz olive oil

Shopping List

Salad of pigeon and caramelised leeks

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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