Pigeon, salted caramel almond, fig and rocket salad

Pigeon, salted caramel almond, fig and rocket salad

The earthy flavours of pigeon work well with something sweet and what better combination than to cook with fig and salted caramel almond?

Ingredients

6 pigeon breasts from Shellseekers Fish & Game

Salt and pepper

100g salted almonds from Arabica Food & Spice Company

1 tablespoon sugar

3 figs from Turnips

Glug of balsamic vinegar

2 bunches of rocket

Preparation Method

Melt the sugar in a frying pan on a medium heat. When light brown liquid caramel add the almonds and toss briefly. Set the nuts aside to cool.

Season the pigeon breasts with salt and pepper. Get a non-stick pan very hot and add olive oil. Sear the pigeon breasts and cook until medium rare- about 2 minutes each side. Set aside. Allow the pan to cool slightly and deglaze with a knob of butter and a glug of Balsamic. Set aside.

Arrange the rocket on a serving plate, garnish with quartered figs and almonds. Slice the pigeon breast into 3 pieces, arrange on salad and pour over the balsamic glaze. Serve immediately.