Dish description
This light, healthy and most of all summery recipe comes courtesy of guest chef Awanish Roy who is the Executive Head Chef of Saffron Summer.
He says, “this is a very simple and quick dish to make and can be made within minutes. The pigeon can be replaced with chicken depending on your personal preference. I have just introduced this dish at my restaurant, Saffron Summer and it has already become the best seller.”
So perfect if you are looking for a lighter meal and something quick to prepare.
How to Make Pigeon Salad
Marinate the pigeon breasts in yoghurt, paprika powder and salt and leave aside for a couple of hours. Make a dressing of the honey, mustard, black peppercorns and olive oil by mixing them in a bowl.
Cook the pigeon on a grill for about 3-4 minutes till evenly cooked on both the sides. Allow it to cool for a couple of minutes and cut into thin slices or any other cut of your preference. Mix it with the salad leaves and the dressing, dish it in a bowl and sprinkle the grated cheddar on top.
Ingredients for Pigeon Salad
8 x Pigeon Breasts
2 x tablespoons of Greek Yoghurt
1 x teaspoon of Paprika Powder
Salt ½ tsp
Salad Leaves 30g
2 x tablespoons of Honey
1 x teaspoon English Mustard
Black Peppercorn ½ Tsp
Olive Oil 1 Tsp
Grated Cheddar 1 Tbsp
recipe links
Links to other recipes and useful information about this recipe:
For more information about the menus of Saffron Summer, you can take a look at their website by following the link below:
