Steamed Guinea Fowl, Asparagus, Preserved Lemon and Tarragon Salad from Salads: The new main course by Peter Gordon
Guinea fowl aren’t frequently used, yet they’re as easy to cook as a regular chicken. They have a similar flavour to free-range chicken, but have subtle differe
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Ingredients
- salt
- freshly ground black pepper
- 4 guinea fowl breasts
- 24 medium asparagus stalks
- ½ preserved lemon
- 6 tarragon stems
- 2 large handfuls of wild rocket
- 2 tablespoons extra-virgin olive oil
- small handful of sprouts
- 2 avocados, halved, stoned and flesh scooped out
- 3 tablespoons lime juice
- 2 tablespoons grain mustard
- 3 tablespoons avocado oil
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