Guinea fowl with rosemary pumpkin and buckwheat

Ingredients

For 1 serving

• Guinea fowl160 g
• Pumpkin200 g
• Rosemaryto taste
• Buckwheat55 g
• Pumpkin seeds5 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: September – December

Method

1. Preheat a conventional oven to 200 °C. Peel the pumpkin, remove the seeds and fibres and cut it into roughly 2 cm cubes; chop the rosemary needles.
2. In a baking dish toss the pumpkin and guinea fowl pieces with the rosemary, salt, pepper and the oil and roast for 35 minutes, turning halfway, until the pumpkin is soft and caramelised at the edges and the guinea fowl juices run clear.
3. Meanwhile bring a pan of water to the boil, salt it, rinse the buckwheat and cook it for 15 minutes, until tender but with separate grains; drain.
4. Toast the pumpkin seeds in a dry pan over medium heat for 2 minutes, until they puff up and pop.
5. Serve the guinea fowl and pumpkin on the buckwheat and finish with the toasted seeds.