roasted quail & grape salad with quinoa
4
Ingredients
300g Mount Zero Organic Australian Quinoa, thoroughly rinsed and cooked according to packet instructions
½ bunch flat leaf parsley, roughly chopped
90g almond flakes, toasted
2 cups red grapes, all cut in half
- Juice of 1 orange
- 20g Dijon mustard
- 100ml Mount Zero Organic Extra Virgin Olive Oil
- 20g Mount Zero Red Wine Vinegar
- Mount Zero Pink Lake Salt to taste
- 4 whole quails (200g size quail are best)
200g Mount Zero Pearl Barley, cooked according to packet instructions
2 large garlic cloves, finely diced
10 sprigs of thyme, leaves only
1 small bulb of fennel, finely diced
1 small onion, finely diced
- 150ml Mount Zero Organic Extra Virgin Olive Oil
2 lemons, finely grated zest and juiced
- 100g unsalted butter
Mount Zero Pink Lake Salt, to taste
- 8 thin slices of flat pancetta or prosciutto
- 6 fresh bay leaves
100ml Mount Zero Chardonnay Verjus
Directions
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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.
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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.