Lightly salt the guinea fowl breast and cover in spelt flour, egg and crushed cornflakes. Fry in olive oil until golden brown. Place thin slices of the purple carrot and beta sweet carrot into iced water. Drain the carrots and season with lime juice, olive oil, salt and fresh coriander. Halve the blackberries and serve.
Garnish with the carrot slices, fresh mint leaves and coriander.