- A bag of brown basmati rice
- 3 carrots
- ½ a cucumber
- 1 red onion
- A handful of mint
- 1 lime
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- A pack of wild pigeon breasts
- 2 tsp garam masala
- 250ml hot water
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Small pan with a lid
- Measuring jug
- Frying pan
- Pestle and mortar or spice grinder (optional)
- Metal or wooden skewers
Fill the kettle and boil it. Rinse the rice. Tip into a small pan. Pour in 250ml hot water from the kettle. Cover. Bring to the boil. Turn the heat down low. Gently simmer for 25 mins till the water has been absorbed. Take off the heat. Steam for 5 mins in the pan, lid on.
Trim and peel the carrots. Use the vegetable peeler to peel long ribbons off the carrots. Peel them right down, turning them round every so often. Rinse and halve the cucumber. Peel ribbons off it till you’re left with the seeds.
Peel and finely slice the onion. Rinse the mint. Pat dry. Finely slice the leaves. Finely grate the zest from the lime. Juice it. Pop the carrot, cucumber, red onion, most of the mint and the lime zest in a bowl.
Warm a dry frying pan over a medium heat. Measure out 1 tsp of the coriander seeds. Toast them for 1-2 mins till they smell nutty. Tip into a pestle and mortar or spice grinder. Measure out 1 tsp of the cumin seeds. Toast them. Add to the coriander seeds.
Grind the spices to make a fine powder. Don’t have a pestle and mortar or spice grinder? Pop the seeds in a metal bowl and grind them with the bottom of a jam jar. Add the spices to the lime juice with 1 tbsp olive oil and some seasoning. Whisk together. Use to dress the salad.
Heat your grill to high. Line your grill pan with foil. Chop the pigeon breasts into smallish chunks. Pop in a bowl. Add 2 tsp of the garam masala, 1 tbsp olive oil and some salt and pepper. Stir to mix.
Thread the pigeon breast onto metal or wooden skewers (if you’re using wooden skewers, make sure you soak them in water for 15 mins beforehand). Grill for 5-8 mins. Turn once so they’re charred on both sides.
Serve with the salad and the rice with the rest of the mint scattered on top.