Firstly, boil the quail eggs for 1 minute 30 seconds and refresh into cold water, peel and set aside.
Next half the peaches and red gem lettuce and rub in a little oil.
Take a griddle pan and heat until smoking, grill the face side of both the peaches and red gem.
The red gem should wilt slightly but still retain a crunch.
Take a small amount of oil and mix it with the red wine vinegar to make a simple dressing and set this aside.
Finally, sear the pigeon breasts skin side down until golden brown, flip over and finish with foaming butter.
Leave to rest until serving.
Firstly, place the charred gem lettuce and peaches in the bottom of the bowl next scatter around the sliced radishes and pomegranate seeds.
Slice the quail egg in half and season with maldon salt and cracked black pepper and place on the salad.
Finally, slice the rested pigeon and place on top of the salad, drizzle over the dressing and place the shaved manchego cheese on top.
Prep time: 35 mins
Cook time: 25 mins
4 Large pigeon breasts
4 Quails eggs
50g Shaved manchego cheese
1 Bunch of heritage radishes, sliced
6 Heads of red gem lettuce
40g Rapeseed oil
15g Red wine vinegar
Maldon sea salt
Cracked black pepper