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Roasted spiced guinea fowl served with coconut and cucumber salad

Roasted spiced guinea fowl served with coconut and cucumber salad is a salads recipe made with Salt, Olive Oil, and Palm Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1/4 tsp
• 1 tbsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Place the fennel and coriander seeds into a dry frying pan and heat for 1-2 minutes, or until just toasted and fragrant.

2. 2

   Place the toasted spices into a pestle and mortar. Add the cardamom seeds and crush the spices to a powder.

3. 3

   Place the yoghurt, ginger, chilli, salt, mace, white pepper and fresh coriander into a clean bowl.

4. 4

   Add the freshly ground spice mixture and mix thoroughly.

5. 5

   Heat an ovenproof frying pan until hot.

6. 6

   Add the olive oil and guinea fowl breasts and cook for one minute on each side, or until golden-brown all over.

7. 7

   Remove from the heat.

8. 8

   Transfer to the oven and roast for 10-12 minutes, or until the guinea fowl is completely cooked through. (The juices will run clear when the meat is pierced at its thickest point with a metal skewer.)

9. 9

   Meanwhile, for the salad, place the cucumber, tomatoes, carrots, chilli and coconut into a clean bowl and mix together.

10. 10

    Whisk the palm sugar, lemon juice and olive oil together in a clean bowl and drizzle over the salad mixture.

11. 11

    To serve, spoon the salad onto plates and top each with a roasted guinea fowl breast.