roasted quail & grape salad with quinoa
4
Nicky Riemer
Directions
Quinoa Salad
Place the cooked quinoa, chopped parsley, toasted almond flakes and grapes in a big bowl.
In a separate bowl, mix the orange juice, mustard, red wine vinegar and olive oil then add this to the quinoa salad and mix well. Set aside whilst you prepare the quails.
Roasted Quail
Preheat the oven to 200 degrees Celsius.
Prepare the stuffing for the quail by cooking the fennel, onion and thyme leaves in the extra virgin olive oil over low heat until the vegetables are soft, then add the garlic and sauté for another couple of minutes.
Mix in the butter, lemon juice and zest along with the cooked pearl barley and season with some salt then allow to cool.
Fill the quails with the stuffing, then wrap the stuffed quail with the thin slices of pancetta, ensuring the pancetta wrap around the breast part of the quail. Tie the legs together with some string.
Place the wrapped quails on a bed of bay leaves on a roasting tray. Splash the verjus over the quails with some extra virgin olive oil and put in the oven for 15 minutes.
After 15 minutes, remove from the oven and allow to cool. Remove the string, cut the quail in half lengthways through the breast and place on your prepared grape and quinoa salad.
Serve with a couple of lemon wedges.
