grilled quail & barley salad
Rated 5.0 stars by 1 users
Author:
Mauro Callegari, The Independent Gembrook
Servings
4
A simple and fresh grilled quail and barley salad from Mauro at The Independent, Gembrook that ticks all the right boxes.
Ingredients
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½ small head of cauliflower, broken into small florets
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800ml vegetable stock
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200g Mount Zero Biodynamic Pearl Barley
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Good glug of Mount Zero Organic Extra Virgin Olive Oil, for frying
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1 knob of unsalted butter, for frying
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3 small shallots, finely diced
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¼ bunch of parsley, finely sliced
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¼ bunch of mint, finely sliced
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Zest and juice of ½ a lemon
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
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2 whole quails, cut into quarters
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
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Dollop of Greek yogurt
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½ bunch breakfast radish, thinly sliced
Barley Salad
Grilled Quail
To Serve
Directions
First, blanch the cauliflower florets in salted boiling water until half-cooked, then refresh in an ice bath. Drain and keep aside.
Barley Salad
Boil the stock in a pot, add the barley and cook until soft. Keep aside.
In a separate pot, add some butter and oil. Once melted, sauté the shallots until nicely caramelised. Keep aside.
When the barley is cooked, strain any leftover liquid and leave it to cool down at room temperature. Once room temperature, mix with the cooked shallots, lemon zest and juice, olive oil, parsley and mint. Season to taste and set aside.
Grilled Quail
Leave quail at room temperature for 20 minutes before cooking. and rest for 5 minutes,
Heat up a hot grill or pan and season the quail with salt and olive oil.
Grill the quail for 5 minutes, or until cooked through (bare in mind, the legs take an extra minute to cook over the the breasts).
To Serve
Place the barley salad in a flat plate and spread the grilled quail pieces over it. Add some dollops of Greek yogurt, cauliflower florets and sliced radish then serve immediately.