Pigeon Breast Salad Recipe with Blackberries and Ricotta
This blackberry, ricotta and pigeon salad is low-calorie and ready in just 25 minutes. This salad is low in fat and high in protein and makes for a quick meal
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Cooking tools:
- Skillet
- Stove
- Aluminum foil
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Fork
- Whisk
- Chef's knife
- Cutting board
- Plate
- Serving platter
Ingredients
- 100g skinless pigeon breasts
- butter or olive oil to fry
- 250g blackberries
- 2tbsp red wine vinegar
- 1tsp sugar
- 2tsp wholegrain mustard
- large handful watercress
- large handful salad leaves
- 1 regular or candied beetroot sliced
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