Ingredients for the main course were as follows:  guinea fowl (gamey poultry), purple mustard seeds, barbecue flavoured rice crackers and green asparagus – pretty simple compared to other weeks.  As soon as I heard about the ingredients, I thought of breaded guinea fowl – stuffed with asparagus, sundried tomatoes and goat cheese.  Why not?

The guinea fowl is cut into smaller pieces and deboned.  Then, a pocket is cut (for the stuffing) and then marinated in a mixture of plain yogurt (or kefir), dried oregano, dried basil, salt, pepper garlic powder for at least 30 minutes.  While it is sitting in the mixture, the rice crackers are crumbled in a food processor or chopper and the asparagus chopped into small pieces.  The asparagus is then mixed with goat cheese and sundried tomatoes and set aside.  The guinea fowl can now be breaded breaded and stuffed.  It is then cooked in a 350 F oven for 40 minutes.

While the poultry is cooking, a the mustard seeds are ground and mixed with kefir or yogurt and lemon juice for a salad dressing.  The salad will be simple – just some arugula, sliced cucumber and cherry tomatoes.  As the dressing is thicker, it can also double as a dipping sauce for the guinea fowl.  The salad is laid out on a plate and set aside.

Once the poultry is done, let it sit for a few minutes before placing it over the salad.

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