Guinea fowl breast with roasted butternut squash and served with a watercress salad.
Pre heat the oven to 180'
Peel the butternut and cut into 1 inch dices. Coat with the oil and season with salt and pepper and then roast in the oven for 25 minutes or until tender.
Add the pine nuts for the last 5 minutes so that they are lightly toasted.
Season the guinea fowl, heat a frying pan, add a splash of oil and cook the breast skin side down for 2 or 3 minutes or until the skin is golden. Turn over and cook in the oven for 8 minutes.
Pick the large stalks form the watercress and discard. Shave the parmesan.
Whisk together the vinegar, olive oil and mustard.
Remove the guinea fowl from the pan and let it rest for a few minutes, add the pan juices to the vinaigrette and whisk in well.
Carve the breast across the grain. Place the roasted squash onto the plate, add a little of the watercress and top with the sliced breast, add more watercress and then the pine nuts and parmesan.
Drizzle the dressing over it all before serving.
«You could add bacon lardons or hard cheeses like feta to this dish for extra flavour.»