Man Salad (Pigeon, Pear & Walnut Salad)

Salad for men. Or women who also like meat in
 their salad (**puts hand up**).

Haven't blogged for a long time. But don't worry, I have been eating. Just not much in the way of new recipes as we were still doing building work. And I had a baby. Keeps you on your toes but now have my cooking mojo back. Whoop! Here's a nice new one to ease us into Autumn...

Many men balk at the idea of a salad. Throw some meat in and suddenly they are interested. Throw in some perfectly seared, just on the right side of pink, tender as anything pigeon breasts and they will barge you out the way before you can say 'I thought you didn't do salad'. This is so quick to put together, properly seasonal for right now and substantial and delicious enough to keep both hungry boys and the girls happy.

Feeds 4. Boil approx 400g of baby new potatoes in salted water until just cooked. Next do the pigeon breasts as they need a little time to rest after cooking. Take 8 breasts and season really generously. Get a heavy bottomed frying pan super hot and heat some olive oil or butter. Sear the breasts for no longer than 2 minutes each side, you want caramelisation on the outside but still pink in the middle, without blood running all over your greens. Give them a squidge, cut one open, better to have to put them back in than over cook and ruin them). Take out and put aside to rest.

Now make the dressing. In a pestle and mortar bash a small clove of garlic and a few sprigs of thyme, leaves picked, with a pinch of salt to make a paste. Stir in 2 tsp of sherry vinegar (can use whatever type you want, I just love sherry) and 2 tbsp extra virgin olive oil. Chop two quite firm pears into small cubes, no need to peel.

Slice each pigeon breast into about 3 strips. In a large bowl combine your salad leaves, (I like to use chicory, romaine, rocket, watercress and little gem, any combo, just one type is fine, do what you like) with the pear, two handfuls of either walnuts or toasted hazelnuts and pigeon. Toss with the dressing at the last minute, go easy, as you can always add more.

Get stuck in and feel good about your lunch choices. Until the cheese comes out that is...