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Ingredients
- Allow one plump pigeon between two people
- olive oil
- salt and pepper
- a good handful of your favourite bitter lettuce - endive, radicchio or rocket
- 2 ripe figs
- balsamic vinegar
Method
Allow one plump pigeon between two people. If unavailable, a quail each will work well.
Preheat the oven to 240C. Rub the pigeon with olive oil, salt and pepper and roast for 10 to 12 minutes. Leave it in its pan to rest.
Take a good handful of your favourite bitter lettuce - endive, radicchio or rocket. Place in a bowl with two ripe figs sliced into wedges. Cut the pigeon breasts off the bone and slice into bite-sized pieces. Cut the legs into thigh and drumstick and add to the salad.
Dress with a little olive oil and balsamic vinegar.
Season, toss and serve.
