Summer salads: Guinea fowl and summer vegetables with caper and tarragon dressing recipe

Serves 4 4 guinea fowl breasts (or 6 thighs; chicken can also be used) 2 tbsp olive oil Juice of 1 lemon 800g summer vegetables (broad beans, french beans, runner beans, sugarsnap peas or globe artichokes, for example) 3 tbsp cooked puy lentils Salt and pepper For the dressing 2 eggs, hardboiled and chopped 1 tbsp capers, chopped 2 tbsp tarragon, chopped 2 tbsp parsley, chopped Half a red onion, finely chopped 1 tbsp red wine vinegar 4 tbsp extra virgin olive oil 1 tsp mustard 1 garlic clove, crushed Salt and pepper 1. Lightly brush the guinea fowl breasts with oil and grill them in a griddle pan or on a barbecue for 4-5 minutes on each side. Finish them off in a medium oven for 5 minutes or until cooked through. Allow to cool. 2. In a large bowl, mix the oil and lemon together and season. Cook the summer vegetable in a pan of boiling salted water. 3. Drain well and add them to the oil and lemon, mixing and seasoning well. 4. Stir in the puy lentils and allow to cool. 5. Make the dressing by mixing all the ingredients together to form a rough salsa. 6. Place the mixed vegetables on a serving dish, top with sliced guinea fowl and drizzle with the caper and tarragon salsa.