Ingredients

Steps

• Preheat the oven to 180°C.
• Lay bacon rashers side-by-side on a board.
• Flatten pigeon breasts and place them across the bacon.
• Scatter orange zest and rosemary over the meat and roll tightly.
• Fry the rolls in olive oil for 8 minutes until cooked.
• Rest the pigeon and slice in half.
• Place tomatoes in an ovenproof pan with olive oil and seasoning.
• Roast tomatoes in the oven for 7 minutes until soft.
• Mix the salad ingredients gently in a bowl.
• Plate the salad, top with pigeon, and serve with tomatoes.