Blackberry, ricotta and pigeon salad
Serves 4
Easy
Total time:
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
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- 100g skinless pigeon breasts
- butter or olive oilto fry
- 250g blackberries
- 2tbsp red wine vinegar
- 1tsp sugar
- 2tsp wholegrain mustard
- large handful watercress
- large handful salad leaves
- 1 regular or candied beetrootsliced
Nutrition: per serving
- kcal200low
- fat9.8g
- saturates2.5g
- carbs5.4g
- sugars5.2g
- fibre3.5g
- protein20.8g
- salt0.5g
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.
