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Ingredients
- 200ml chicken stock
- 30g green lentils, washed and drained
- 2 bacon rashers, cut into1 cm strips
- 80ml extra virgin olive oil
- 20ml sherry vinegar
- Sea salt
- Freshly ground white pepper
- 4 quail, wishbones and backbones removed, then flattened
- 1/2 bunch of watercress, picked and washed
Method
Pre-heat a barbecue or griddle. In a saucepan, bring the chicken stock to the boil. Add a little salt and the lentils and reduce the heat.
Simmer gently until the lentils are tender. Drain.
Heat a frying pan and saute the bacon strips in a little oil, remove from heat, add vinegar and return to heat. Add lentils, remaining oil and season. Boil, remove from heat and keep warm.
Grease the quail with a little oil. Season and grill to your liking. A couple of minutes on each side should give you medium rare.
Spoon the lentils onto 4 warm plates. Add quail and garnish with watercress.
