Name: Winter salad with guinea fowl
Total time: 1 h 30 min
Yield: Serves 3
Cuisine: British
Ingredients: 1 guinea fowl; olive oil; 1 tbsp pomegranate molasses plus more for dressing; ½ lemon; 1 small cucumber finely 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

Home
Recipes
Meat and poultry
Winter salad with guinea fowl

Winter salad with guinea fowl

Published: December 19, 2014 at 2:33 PM

Save recipe

Serves 3

A little effort

Total time: 1 hr and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

1 guinea fowl
olive oil
1 tbsp pomegranate molasses

plus more for dressing

salad

½ lemon
1 small cucumber

finely 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue