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Categories:
honey olive oil rosemary sprigs lemon garlic red wine vinegar extra-virgin olive oil rocket mint leaf fresh Ricotta
Viewed: 57 - Published at: 4 years agoIngredients
- 2 tablespoons honey
- 13 cup 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
- 14 cup extra virgin olive oil
- 1 bunch rocket
- 12 bunch mint leaf
- 8 figs, roughly torn
- 12 cup fresh ricotta
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 the torn figs, dot with ricotta and drizzle with the dressing.
- Place a quail on each plate and finish with a grind of black pepper.
