Spring Grilled Quail with Mint, Fetta & Rocket
With the change of season, and many of us staying home with BBQs in the sunshine, try this easy to prepare grilled quail recipe for your next family or ‘social bubble’ get-together.
You’ll find this grilled quail with mint, fetta and rocket recipe a great match with a glass of cold, crisp rosé – perfect for outdoor dining!
Created by David Prior for Delicious Magazine, I’ve added a little twist of my own, replacing ricotta with fetta.
If you can get your hands on some figs, add torn figs for a touch of sweetness and texture to this wonderfully fresh and tasty dish.
This recipe serves 4.
Ingredients:
- 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) fetta (preferably Yarra Valley Dairy Fetta)
Method:
- Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
- 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.
- Preheat a barbecue or chargrill to medium-high.
- 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.
- 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.
- Toss the rocket and mint leaves together and divide among 4 serving plates. Top with chunks of fetta and drizzle with the dressing.
- If you can get fresh figs, tear them and add to the plate.
- Place a quail on each plate and finish with a grind of black pepper.
