Steamed Guinea Fowl, Asparagus, Preserved Lemon and Tarragon Salad

With Wild Rocket and Grain Mustard Avocado Dressing

Preparation info
    • Difficulty


Appears in
Salads: The new main course

By Peter Gordon

Published 2005

  • About

Guinea fowl aren’t frequently used, yet they’re as easy to cook as a regular chicken. They have a similar flavour to free-range chicken, but have subtle differences that make it worthwhile experimenting with them. They are quite lean, so do make sure you don’t overcook them. Preserved lemons – preserved in salt and lemon juice – are increasingly easy to find in good delis and Middle Eastern shops, but they can be made very easily at home.

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