| | Chargrilled quail with figs, rocket, ricotta and mint
Chargrilled quail with figs, rocket, ricotta and mint
09 January 2020
Chargrilled quail with figs, rocket, ricotta and mint 4.3-5 9
  • Calories: 2628 kj
  • Fat: 41g
  • Carbohydrates: 21g

How to Make:

  1. Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
  2. Place the quail on a baking tray and drizzle the honey mixture over the top. Tuck a sprig of rosemary under each quail, then cover and leave to marinate in the fridge for 1 hour.
  3. Preheat a barbecue or chargrill to medium-high.
  4. Grill the quail, turning once, for 8 minutes or until golden and cooked through. Transfer quails to a warmed plate and squeeze over lemon juice. Cover loosely with foil and allow to rest for 5-10 minutes.
  5. Meanwhile, whisk the garlic, red wine vinegar and extra virgin olive oil together in a small bowl. Season with sea salt and freshly ground black pepper.
  6. Toss the rocket and mint leaves together and divide among 4 serving plates. Top with the torn figs, dot with ricotta and drizzle with the dressing. Place a quail on each plate and finish with a grind of black pepper.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 2 tablespoons honey
  • 1/3 cup (80ml) olive oil
  • 4 whole quail, butterflied (ask your butcher to do this)
  • 4 rosemary sprigs
  • 1 lemon, halved
  • 1 garlic clove, finely chopped
  • 1 tablespoon red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 bunch rocket
  • 1/2 bunch mint leaves
  • 8 figs, roughly torn
  • 1/2 cup (120g) fresh ricotta
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