Winter salad with guinea fowl
- Preparation and cooking time
- Total time
- A little effort
- Serves 3
Skip to ingredients
- 1 guinea fowl
- olive oil
- 1 tbsp pomegranate molassesplus more for dressing
salad
- ½ lemon
- 1 small cucumberfinely chopped
- a small bunch flat-leaf parsley
- a small bunch tarragon
- a small bunch mint
- 110g pack (or the seeds of 1 pomegranate) pomegranate seeds
Nutrition: per serving
- kcal468
- fat18.3g
- carbs16.6g
- fibre4.9g
- protein56.8g
- salt0.4g
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.
