food

spiced quail & pomegranate salad

rating (1)

Preparation: 25 minutes

Cooking: 10 minutes

Serves: 4 as entrée

4 quails (about 180g each)

1 tsp cumin

1 tsp ground coriander

½ tsp cayenne pepper

½ tsp ground cinnamon

½ tsp ground ginger

olive oil, for drizzling

sea salt

1 head radicchio, leaves washed

1 cup parsley leaves

½ cup (100g) pomegranate seeds

1 red onion, halved and sliced

Dressing

3 tbsp extra virgin olive oil

2 tsp red wine vinegar

1 tsp pomegranate molasses*

1 tsp sugar

1 Preheat the grill to hot.

2 Cut away the backbone of each quail, open up the birds and flatten. Remove the heart and liver (if present) then rinse under cold water and pat dry with paper towel.

3 Place the spices into a bowl and mix to combine. Coat the skin side of each quail with the spice mix. Lay the quail onto a tray, skin side down, and grill for 8 minutes. Turn over, drizzle with olive oil, sprinkle with sea salt and cook for a further 1–2 minutes or until the skin is crisp and golden. Cut each quail in half.

4 To make the salad, tear the radicchio leaves and place into a bowl along with the parsley, pomegranate and onion. Toss to combine.

5 To make the dressing, put all the ingredients in a bowl. Stir until combined.

6 To serve, divide the salad between four serving plates, top each with a quail and spoon over the dressing.

* Pomegranate molasses is available from most delicatessens.

Back