Heat on the stove a non stick frying pan. Season the pigeon and place skin side down in the pan. Cook for two minutes and turn breasts over and cook for another two minutes. Remove from the pan and rest for five minutes. Warm the black pudding and place into a bowl. Add the leafs, beetroot and blackberries to the bowl, season and drizzle with lemon oil. Place the salad on the plate and top with the pigeon and another drizzle of lemon oil.