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Guinea fowl with courgette and lentil salad

Ed Baines from Great Food Live
Gamey flavours and fabulous textures combine well to make this substantial salad from Ed Baines

Guinea fowl with courgette and lentil salad

Method

1. In a medium saucepan, warm the vinegar, strawberries, bay leaf and thyme. Bring to a boil, before removing from the heat and leaving to cool. Transfer into a jam jar, seal tightly, and leave on one side, for up to 2 weeks to infuse all the flavours.

2. Soak the courgette slices in ice-cold water for 1 hour.

3. Remove from the water and pat dry with a cloth. Heat the oil in a deep fat fryer and fry the slices, in batches, for 2 minutes or so, until they are crisp and golden. Drain on kitchen paper and leave to cool.

4. Tip the lentils into a saucepan, cover with water, and boil for 20 minutes until softened. Drain, and leave on one side to cool.

5. Combine the cooked lentils with the chopped cucumber and tomato, and stir in the basil leaves, olive oil and lemon juice. Add the chicory leaves and toss together. Season to taste and chill until ready to serve.

6. To cook the guinea fowl, preheat the oven to 160C/Gas 2.

7. Heat the oil in a frying pan and fry the guinea fowl breasts over a moderate heat, skin-side down, until golden. Transfer to the oven and roast for 20 minutes, until the meat is tender and the juices run clear when pierced with a sharp knife. Remove from the oven and leave to rest for 10 minutes.

8. Toss the courgette crisps with the strawberry vinegar and season with salt.

9. Arrange the guinea fowl on a bed of lentil salad, scatter over the courgette crisps and serve straight away.

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Serves: 2

Prep: 1 hr, plus soaking and 2 weeks infusing
Cook: 45 min

Ingredients

For the strawberry vinegar

350ml white wine vinegar
10 Strawberries
1 bay leaf
1 sprig Thyme

For the courgette crisps

1 courgette, finely sliced
sunflower oil, for deep frying

For the guinea fowl

2 x 200g guinea fowl breasts

For the salad

100g Puy lentils
5 cm piece Cucumber, diced
1 tomato, chopped
1 tbsp chopped basil leaves
3 tbsp Olive oil
1 lemon, juice only
2 chicory heads
fine sea salt and freshly ground black pepper