Steamed Guinea Fowl, Asparagus, Preserved Lemon and Tarragon Salad from Salads: The new main course by Peter Gordon

Ingredients

• salt and freshly ground black pepper
• 4 guinea fowl breasts
• 24 medium asparagus stalks
• ½ preserved lemon
• 6 tarragon stems
• 2 large handfuls of wild rocket
• 2 tablespoons extra-virgin olive oil
• small handful of sprouts
• 2 avocados, halved, stoned and flesh scooped out
• 3 tablespoons lime juice
• 2 tablespoons grain mustard
• 3 tablespoons avocado oil