Ingredients

• 2 yellow beetroots
• cut into wedges
• 2 red beetroots
• cut into wedges
• 4 Portobello mushrooms
• halved
• 1 bunch fresh thyme
• 5 tbsp olive oil
• 1 green apple
• cut into wedges
• 1 red apple
• cut into wedges
• 100g/3½oz black beans
• cooked
• 100g/3½oz whole barley
• cooked
• 2 tbsp red wine vinegar
• 100g/3½oz broad beans
• cooked
• 100g/3½oz hazelnuts
• roasted
• 2 tbsp dried cranberries
• 2 pigeon breasts
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the beetroots
• mushrooms and thyme in a roasting dish. Pour over 2 tablespoons of the olive oil and season with salt. Place in the oven and cook for 15 minutes. Take the dish out
• pour away any liquid the mushrooms have given out and turn over all the vegetables. Return to the oven for 15 minutes
• or until the beetroots are almost soft in the middle. Remove the mushrooms if they are cooked.
• Add the apple to the roasting dish and continue to cook for 10 minutes.
• Mix the black beans
• barley
• vinegar and remaining olive oil together in a bowl. Season with salt and pepper and set aside.
• Oil and season the pigeon breasts and place onto a searing hot griddle pan. Cook on both sides for 2–3 minutes
• depending on the size of the breast.
• Divide the bean mixture between four plates and top with the roasted beetroots
• mushrooms and apple. Scatter over the broad beans
• hazelnuts and cranberries
• sit the pigeon breast in the centre and serve.