Guinea Fowl in Harissa Butter with Pistachio Salsa

• Take the guinea fowl out of the fridge and allow it to reach room temperature.
• Chop the onion and slice the courgette into rounds.
• Halve the broccolini lengthways, or cut any thicker stems into quarters.
• Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Steam the broccolini with a splash of water for 2 minutes, covered.

• Add the onion, the courgette and the Middle Eastern spices.
• Drizzle with olive oil and fry for 7 - 10 minutes, seasoning with salt and pepper.
• Meanwhile, heat a clean frying pan over high heat and toast the pistachios until golden-brown.
• Remove the pistachios from the pan and finely chop, then set aside.

• Pat the guinea fowl dry with kitchen paper. Season with salt and pepper.
• Melt a knob of butter in the same pan over medium-high heat and fry the guinea fowl on its skin for 4 - 5 minutes.
• Flip and fry for another 4 - 5 minutes, then remove from the pan and allow to rest under aluminum foil.
• Finely chop fresh herbs in the meantime.

• Melt another knob of butter in the same frying pan over medium heat.
• Stir in the harissa, the honey and half of the Hello Harissa.* Add a splash of water if it seems too thick.
• Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.

*Take care, this ingredient is spicy! Use as preferred.