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.

Pigeon Salad
Pigeon Salad courtesy of Saffron Summer

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:

Saffron Summer – haute Indian cuisine website

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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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