taken from the magazine « Elle à table »

Some tips…

Serve very fresh.
You can replace the pistachios with toasted almond flakes and the parsley with coriander.
The important thing in this dish is the combination of textures and flavours: soft, crunchy and fragrant.



preparation
time		 Difficulty Number of
servings

Guinea Fowl Salad with Pomegranate, Pistachios and Avocado

Ingredients :

Leftover Guinea fowl meat • 300g baby spinach leaves • 1 pomegranate • 1 avocado • 10 pistachios • 12 flat parsley sprigs • 1 pinch smoked paprika • juice 1 lime • olive oil



 Serves 4   Beginner    Between 20 and 45 mins  

  •  Wash and gently dry the spinach leaves.
  •  Cut the pomegranate in two, turn each half over a bowl and cut downwards.
  •  Tap the skin with a wooden spoon, the seeds will come away easily and you can collect the juice. In the bowl, add the lime, 3 tablespoons of olive oil, salt and pepper.
  •  Peel the avocado, remove the stone and cut the flesh into small cubes.
  •  Slice the guinea fowl leftovers into strips. In a salad bowl, combine the spinach leaves, guinea fowl strips, diced avocado, pomegranate seeds and pistachios.
  •  Pour over the sauce, mix well, sprinkle with paprika and the parsley leaves, washed, dried and roughly chopped. Season with salt and pepper.

Photo : Jean-Claude Amiel