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Salad of pigeon and caramelised leeks

Make Salad of pigeon and caramelised leeks at home with Olive Oil, Honey, and Red Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Brush the pigeon breasts with the oil and place in a hot pan over a medium heat.

2. 2

   Cook for 2-3 minutes, turning once.

3. 3

   Remove from the heat and leave to rest.

4. 4

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

5. 5

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

6. 6

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