Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

by Adam Gray
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Ingredients

Fresh Meat

  • 4 guinea fowl breasts
  • 4 slices of Cumbrian ham

Fruit & Vegetables

  • 400g of cherry tomatoes on the vine
  • 2 fennel bulbs
  • 1 lime
  • 2 spring onions, finely sliced

Oils & Vinegars

  • 100ml of rapeseed oil

Store Cupboard

  • salt
  • pepper