Barbecued Quail Breast, Fig, Pumpkin & Persian Feta Salad with pomegranate

Serves 4

Ingredients:

  • 500g  Quail Breast Meat
  • 500g Jap Pumpkin, cut into small wedges
  • 4 Lg ripe figs cut into 1/6’s
  • 2 x Lebanese Cucumber cut in half lengthways, then on angle into 1cm pieces
  • 1 pickled small red onion cut in half and separated into petals
  • 150 g Persian Feta
  • 1 Tab pomegranate seeds
  • 1 Tab Maple Syrup
  • 1 tsp chopped thyme
  • ¼ tsp chopped rosemary
  • ¼ tsp dried oregano
  • 1 Tab olive oil x 2

Dressing

  • 1 ½ Tab Sherry Vinegar
  • 1 tspn Grenadine
  • 1 clove garlic minced
  • 3 Tab Olive oil
  • 1 Tab chopped Italian Parsley
  • Salt and pepper

Instructions

Place pumpkin wedges in a bowl with 1 Tab olive oil, Maple syrup, rosemary and oregano and season with salt and pepper. Place on a tray lined with baking paper and transfer to a preheated 180 degree oven and cook for approx. 22-27 minutes or until cooked through. Leave to cool to room temperature.

In a small medium bowl marinate the quail in the picked thyme, minced garlic and olive oil, good pinch salt and cracked white pepper. Can leave in marinade for up to 2 hours. Sear skin side down on a barbecue for approx. 3-4 minutes, turn the over and grill for a further 2-3 minutes. Remove to rest in a warm place.

For the dressing, combine all of the ingredients together in a bowl and season to taste.
While the quail is resting, assemble the salad. Place scattered on a plate the pumpkin, figs, cucumber, then slice quail and add to salad. Scatter crumbled feta and pickled onion petals. Sprinkle pomegranate seeds and finish with dressing.

Enjoy.

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