Roast­ed Guinea Fowl Salad

(serves 2)

left­over roast­ed breast of guinea fowl, shredded

2 stalks cel­ery, diced

hand­ful pinenuts, toasted

1 small hot chili pep­per, minced

zest and juice of 1 lime

1 1/2 tbsps mayonnaise

sea salt and fresh black pep­per to taste

hand­ful cilantro/coriander leaves to garnish

Sim­ply toss every­thing but the leaves togeth­er, then sprin­kle them on top.  Heav­en­ly with rice crackers.