Chargrilled Quail With Figs, Rocket, Ricotta And Mint

Total Time: 1 hr 35 mins Preparation Time: 1 hr 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons honey
• 1/3 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
• 1/4 cup extra virgin olive oil
• 1 bunch rocket
• 1/2 bunch mint leaf
• 8 figs, roughly torn
• 1/2 cup fresh ricotta

Recipe

• 1 combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
• 2 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.
• 3 preheat a barbecue or chargrill to medium-high.
• 4 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.
• 5 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.
• 6 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.