Guinea fowl with warm pumpkin salad

Ingredients

For the guinea fowl
2 guinea fowl breasts
2 tsp vegetable oil
salt and freshly ground black pepper
100ml/3½fl oz chicken stock
For the pumpkin salad
200g/7oz pumpkin or butternut squash, cut into cubes
1 tbsp vegetable oil
salt and freshly ground black pepper
100g/3½oz Yorkshire Fettle or Feta cheese or similar, cut into cubes
50g/1¾oz toasted pine nuts
handful watercress leaves
For the salad dressing
75ml/2¾fl oz cider vinegar
225ml/8oz extra virgin olive oil
salt and freshly ground black pepper
100g/3½oz fresh mint, finely chopped

Method

1. For the guinea fowl, preheat the oven to 200C/400F/Gas 6.
2. Rub the guinea fowl breasts all over with one teaspoon of the vegetable oil, then season, to taste, with salt and freshly ground black pepper.
3. Heat the remaining vegetable oil in a frying pan over a medium heat, add the seasoned guinea fowl breasts and fry for one minute on each side.
4. Transfer the guinea fowl breasts to a roasting tray and pour over the stock. Roast in the oven for 15-20 minutes, or until cooked through. (The juices will run clear when the meat is pierced in the thickest part with a skewer.) Remove from the oven and set aside on a warm plate.
5. Meanwhile, for the pumpkin salad, place the pumpkin cubes into a separate roasting tray. Drizzle over the vegetable oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven with the guinea fowl for 15-20 minutes, or until golden-brown and tender.
6. In a bowl, mix together the remaining pumpkin salad ingredients until well combined.
7. Add the roasted pumpkin cubes and stir gently until well combined.
8. For the salad dressing, in a separate bowl, whisk together the salad dressing ingredients until well combined.
9. To serve, pour the salad dressing over the warm pumpkin salad and stir well to combine. Spoon half of the warm pumpkin salad into the centre of each of two serving plates. Place one guinea fowl breast on top of each portion.