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.