"A refreshing salad for a
lazy weekend lunch."

Serves 4 people

2 guinea fowl breasts
1 tbsp extra virgin olive oil*
20-30 black or green olives
half a teaspoon of crushed fennel seeds
2-3 tablespoons orange extra virgin olive oil*
2 sticks of celery
2 bunches of watercress
salt & pepper


The products marked with * are available from our online deli. Just click on the link for more details.




1) Preheat the oven to 200 degrees centigrade. Score the skin on the guinea fowl breasts using a sharp knife, then lightly season them with salt & pepper.

2) Heat the plain olive oil in a frying pan and put in the guinea fowl, skin side down. Cook over a moderate heat until the skin becomes crispy. Transfer them into a roasting dish, skin side up.

3) Mix the crushed fennel seeds with the olives and sprinkle over the meat. Cook in the oven for approximately 12 minutes. remove from the oven and leave to cool.

4) Thinly slice the meat and place it in a bowl with the olives, celery and the orange extra virgin olive oil. Mix together.

5) Gently toss with the watercress and serve immediately.