Hazelnut-crusted guinea fowl breast with broccoli and quinoa

Ingredients

For 1 serving

• Guinea fowl150 g
• Hazelnuts15 g
• Mustard5 g
• Broccoli180 g
• Quinoa55 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: nuts, mustard

In season: October – March

Method

1. Preheat a conventional oven to 200 °C, line a tray with baking paper and put a pan of water on to boil for the quinoa.
2. Rinse the quinoa well in a sieve; when the water boils salt it and cook the quinoa for 15 minutes, until the grains show a little white ring; drain.
3. Meanwhile roughly chop the hazelnuts with a knife, with a pinch of salt and pepper. Brush the guinea fowl breast with the mustard and press the chopped nuts on top so they stick.
4. Place it on the tray and roast for 20 minutes, until the crust is toasted and the meat juices run clear; if the hazelnuts darken too much, cover with foil.
5. Meanwhile cut the broccoli into florets and steam them for 7 minutes, until tender but still bright green; dress with the oil and a pinch of salt.
6. Slice the guinea fowl and serve it with the quinoa and broccoli.