Pigeon is available year-round, but this warm lentil salad is especially great for autumn and winter meals.
Preheat oven to 200c and boil a kettle.
Cut the potatoes roughly into half or quarters depending on the size (you are looking for it to be small enough to go on the end of your fork). Wash and cut the beetroot into roughly the same size. toss in approx 1 tbsp of olive oil, salt and pepper. Roast for 40 minutes, turning occasionally.
In a pan, cover the lentils with boiling water, bring back to a boil and then simmer gently until cooked- around 20 minutes. Stir regularly to ensure they don't stick and add more water if needs be. Once cooked, leave to drain.
In a large frying pan, or saute pan, fry the pancetta until crispy then remove from the pan.
Add a drizzle of olive oil and when it is warm add the pigeon fillets. Season and cook for 2 - 3 minutes on each side, depending on thickness. It should still be a little pink in the middle. Remove from the pan and cover to keep warm.
Turn the heat to low, add the lentils, potatoes, beetroot, pancetta and shallot to the pan. Drizzle generously with a mustard dressing and toss to mix everything.
To serve, slice the meat and serve atop of the lentil salad. Drizzle with more mustard dressing.
I used a mustard salad dressing recipe from Genius Kitchen - search online to find it. A shop bought dressing is fine too - simply use your favourite one.
Copyright Claire Thomas / SHE-EATS.com