Name: Pigeon, hummus and pomegranate
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 1 onion, small; 4 of each pigeon legs and breasts; for frying oil; 4 tbsp pomegranate seeds; chopped flat-leaf parsley, to serve; 1 clove garlic, crushed; ½ lemon, juiced; 2 tbsp tahini; 3 tbsp olive oil; 400g tin chickpeas, rinsed and drained; 2 tbsp pomegranate molasses; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar

1 onion
small
4 of each pigeon legs and breasts
for frying oil
4 tbsp pomegranate seeds
chopped flat-leaf parsley
to serve

HUMMUS

1 clove garlic
crushed
½ lemon
juiced
2 tbsp tahini
3 tbsp olive oil
400g tin chickpeas
rinsed and drained

DRESSING

2 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar

Method

step 1
To make the hummus, put the garlic, lemon juice and a pinch of salt into a blender and pulse to mix. Add the tahini, olive oil and 3⁄4 of the chickpeas, and whizz until smooth. Add a splash of water if it’s too thick. Taste for seasoning then add the remaining chickpeas, pulsing only for a second to give texture to the hummus.
step 2
Heat the grill to medium and grill the onion whole in its skin on a foil-lined baking tray for 15-20 minutes, turning occasionally (don’t worry if the outside becomes blackened), until soft in the centre. Cool, then peel and discard the outer layers, then halve to reveal the sweet onion petals inside. Separate and put aside.
step 3
To make the dressing, whisk together all of the ingredients with a little seasoning.
step 4
Remove the pigeon breasts and legs from the fridge 20 minutes before cooking. Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a non-stick, ovenproof frying pan and brown the pigeon legs all over. Finish off in the oven for 10 minutes or until cooked through.
step 5
Heat a little more oil in a non-stick frying pan over a medium heat and put in the pigeon breasts, skin-side down. Cook for 2 minutes, then flip and cook for another 1-2 minutes, depending on thickness. Remove from the heat and rest in the pan for 10 minutes, covered tightly with foil. Slice.
step 6
To serve, spoon some hummus on each plate, making a well in the middle. Top with a few onion petals and the pigeon breast slices and legs. Scatter with pomegranate seeds and parsley, and drizzle over the dressing.