It’s been a super hot Easter weekend and having consumed too much chocolate, I decided I needed something light and refreshing to eat for my lunch.
If you’re wondering why I’ve gone to such lengths to have pigeon for my lunch, it’s purely because I work back shifts and usually eat dinner at my work restaurant. Also….I really love pigeon.
As with any dish, you can flavour it your liking. I am a big fan of contrasting flavours so I felt a nice crisp fresh tasting salad was just right.
This is a really simple meal to make, full of flavour. Give it a try and let me know what you think:
Sweet Chilli Pigeon Salad
1 oven read wood pigeon
1 tbsp chilli jam
1/4 cucumber, diced
1 gem lettuce, shredded
3 radishes, finely sliced
2 salad tomatoes, quartered
Preheat oven to 170 c
Smother your pigeon in chilli jam and roast in the oven for 20 minutes on the middle shelf
As the pigeon is roasting, use this time to prepare your salad
Once your pigeon is cooked, remove from oven and place on top the bed of salad on your plate.
Serve with an ice cold glass of your favourite beverage.