Salad of Pigeon and Caramelised Leeks

Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.

Quick High Protein Salad Leeks Pigeon Warm Salad

Estimated Nutrition

Calories

956.2

kcal / serving

956.2 kcal total

Carbs

22.1g

per serving

22.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

24.5g

per serving

24.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Meat

piece

OilsFats

For brushing pigeon

For leeks

For dressing

Other

Honey

Vegetables

piece

Leek

Baby leeks

Method

Brush the pigeon breasts with oil.

Cook the pigeon in a hot pan over medium heat for 3 minutes while turning once.

Remove the meat from the heat and set it aside to rest.

Heat a griddle pan until it is smoking.

Char the leeks with oil and honey for 5 minutes until evenly browned.

Whisk the red wine vinegar and 55ml of olive oil in a bowl.

Arrange the leeks on a plate and top with sliced pigeon.

Drizzle the dressing over the dish and serve.