Guinea fowl with figs, rocket and bread

Ingredients

For 1 serving

• Guinea fowl160 g
• Figs2
• Arugula50 g
• Balsamic vinegar5 ml
• Rosemaryto taste
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: August – September

Method

1. Preheat a conventional oven to 200 °C. Rub the guinea fowl with the rosemary, half the oil, salt and pepper and put it in a baking dish.
2. Roast for 25 minutes, until the skin is golden and the juices run clear when pierced.
3. Meanwhile gently wash the figs and cut them into wedges; wash and dry the rocket.
4. For the last 2 minutes add the figs to the dish beside the guinea fowl, until warm and just softened.
5. Toast the wholemeal bread for 2 minutes, until crisp. Slice the guinea fowl and serve it on a bed of rocket with the figs, the balsamic vinegar and the remaining oil, with the bread alongside.