Winter salad with guinea fowl

Winter salad with guinea fowl

  • serves 3
  • A little effort

A simple and easy guinea fowl recipe for when you need a more substantial salad. Butterfly the bird to make it roast quickly then serve on top of tarragon, parsley and mint. Sprinkle with pomegranate seeds to serve.

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Ingredients

  • guinea fowl 1
  • olive oil
  • pomegranate molasses 1 tbsp, plus more for dressing

salad

  • lemon ½
  • cucumber 1 small, finely chopped
  • flat-leaf parsley a small bunch
  • tarragon a small bunch
  • mint a small bunch
  • pomegranate seeds 110g pack (or the seeds of 1 pomegranate)

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut down either side of the backbone of the guinea fowl and remove the backbone. Turn the bird over and press down hard on the breast to flatten it. Rub it with oil and then pomegranate molasses, and put in a roasting tin. Roast for 1 hour, or until the juices run clear when you poke a skewer into the thigh. Leave to cool a little.

  • Step 2

    For the salad, squeeze the lemon into a bowl and add the cucumber. Chop the parsley, tarragon and mint, and add these with the pomegranate seeds and some oil. Season well and toss together.

  • Step 3

    Pull the guinea fowl into pieces and divide them between three plates. Add any juices to the salad and serve with the guinea fowl. Drizzle with more pomegranate molasses.

Nutritional Information

  • Kcals 468
  • Fat 18.3g
  • Carbs 16.6g
  • Fibre 4.9g
  • Protein 56.8g
  • Salt 0.4g
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