Imagination and simplicity are the key ingredients for this salad perfect for romantic dinners. It can served as a main meal or feature as the centerpiece of the table. Angela Nicolettou has the details.
Charred quail salad with pomegranate
6 whole quail
¼ cup pomegranate molasses, plus extra for garnish
Juice of ½ lemon, plus 1 whole lemon
2 cloves garlic, crushed
Extra virgin olive oil
4 Lebanese cucumbers, diced
1 green capsicum, sliced
4 radishes, sliced
½ red onion, thinly sliced
½ cup parsley leaves
1 tsp dried oregano, plus extra for garnish
Using kitchen scissors cut quail into quarters.
Mix the pomegranate molasses, lemon juice, a drizzle of olive oil and garlic and add this to the quail. Marinate for at least 1 hour (covered in the fridge).
To prepare the salad mix the cucumber, radish, green capsicum, red onion and parsley leaves with a drizzle of olive oil, the oregano and salt and pepper.
Heat a BBQ, grill or fry pan. Add the quail and cook until ready. Cut the lemon in half and place the cut side down on the grill until charred.
To serve, place the salad on a platter and add the quail on top. Drizzle with a little pomegranate molasses (not the marinade) and sprinkle lightly with dried oregano. Finally, place the charred lemon on the side.