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Season the rook breasts with salt and pepper then rub with the crushed garlic all over. Marinate the meat in 2 tablespoons of the hazelnut oil and the sherry vinegar. Set to one side.
Bring a pan of boiling water to the boil then add the green beans. Cook for no longer than 1-2 minutes.
While the green beans are cooking, dice the beetroot into cubes, finely slice the spring onion and pick out the lettuce leaves.
When the beans are cooked, drain well. Sprinkle with some salt then add the remaining hazelnut oil and the coriander. Toss together.
Drain the meat from the marinade and reserve the marinade for later. Fry the rook in a drizzle of olive oil and the butter for 1 minute. Pour in the reserved marinade and cook for another minute or two until the meat is nice and pink.
To serve, place the salad ingredients in a bowl and serve the rook breasts on top. Drizzle with some good quality olive oil.
Copyright © Gordon Ramsay
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