Impress your guests with this tasty meal.


  • for the dressing:
  • 100 ml olive oil
  • 1 tblsp red wine vinegar
  • 1 tsp dijon mustard
  • 2 pinches brown sugar
  • salt & pepper
  • for the salad:
  • 4 pigeon crowns
  • 2 large beetroot
  • 2 oranges
  • 50 hazelnuts/ walnuts
  • 100 g feta cheese (diced)


  • Peel and cut the beetroot into wedges and bake in tin foil for 10-15 minutes until soft. Roast the hazelnuts and walnuts for 3-4 minutes until golden.
  • For the pigeon, remove the breasts from the crown and fry in butter 1-2 minutes either side until pink.
  • Mix all the dressing ingredients together and lightly dress the leaves and top with the nuts, orange, sliced pigeon breast and diced feta cheese.
family dinners mains party food light meals and snacks starters and nibbles quick meals the afternoon show