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Ingredients

For the dressing

Method

  • STEP 1

    Make the dressing by mixing the balsamic and olive oil together.

  • STEP 2

    Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.

  • STEP 3

    Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight away.

Goes well with

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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