Preparation

1. Soak the butterbeans in a bowl of water overnight.
2. Mix together the ingredients for the marinade in a bowl. Add the pigeon breasts and leave in the fridge overnight (or for a minimum of 12 hours).
3. Bring a pan of salted water to the boil and simmer the soaked butter beans for 30 – 40 minutes.
4. For the mayonnaise, add the egg, mustard powder, salt, lemon juice and white wine vinegar (in order) to a tall, narrow mixing jar and blend. Slowly add the sunflower oil, still whisking, until the mixture emulsifies.
5. To a small amount of the mayo, add a large bunch of mint and one green chilli pepper then blend again and leave to sit for a while (30 to 45 minutes).
6. For the melba toast, cut the bread into strips, then toast it. Add a little olive oil to each side then put the slices in a low oven for around half an hour (until very crispy and dry).
7. Mix together the ingredients for the butter bean salad dressing – the garlic, sweet chilli sauce, sesame oil, soy sauce, fish sauce and lime juice.
8. Put a frying pan on the heat and heat the oil. Pan-fry the pigeon breasts over a medium heat for 1 to 1.5 minutes on each side, depending on their size.
9. When the butterbeans are cooked, drain them and pour the dressing over the hot beans. Allow them to soak up the flavours for a few minutes.
10. Chop the sweet pepper into cubes, slice the spring onion and chilli and chop the coriander and mint leaves. 
11. Reheat the bean salad in a pan then add the final fresh ingredients to the butter bean mix just before serving.