Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato

Flavour explosion in your mouth

Ingredients

  • Quail 4 each, butterflied
  • Extra-virgin olive oil 70 ml
  • Cherry tomato 16 halves, semi-dried
  • Ligurian olives 50 g, pitted and chopped
  • Mint 1 small handful of leaves, finely chopped
  • Flat leaf parsley 1 small handful of leaves, finely chopped 
  • cabernet sauvignon vinegar 23 ml (Forum kind)
  • Sea salt To taste
  • Black pepper To taste, freshly ground 
  • Cherry tomato 6 each, vine-ripened, halved 
  • Garlic 2 small cloves, cut into 12 slices
  • Extra-virgin olive oil 15 ml
  • Sea salt To taste
  • Black pepper To taste, freshly ground

Steps

For Quail salad

  • Flatten out the quails and season inside and out with salt.
  • Heat 30 ml of the olive oil in a large heavy-based frying pan over medium-high heat; or, heat a barbecue grill plate, or chargrill pan. to hot and lightly brush the quails with oil.
  • Cook the quails on each side until browned and cooked through.
  • Combine the semi-dried tomato halves, olives, herbs, vinegar and remaining olive oil in a large bowl.
  • Cut the quails into quarters and add to the bowl.
  • Season to taste with salt and pepper, toss well to coat and serve.
For Semi-dried cherry tomatoes
  • Preheat the oven to 100ºC (200ºF/Gas ½).
  • Place the tomatoes, cut-side up, on a baking tray.
  • Top each with a slice of garlic, drizzle with olive oil and season to taste with salt and pepper.
  • Roast for about 20-30 minutes or until semi-dried.
Scroll to Top