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Ingredients
Method
- 4 whole quails, butterflied (spatchcocked)
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- Seeds of 1 pomegranate
- 60g walnuts, toasted and roughly broken
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Salt and black pepper
- Whisk together pomegranate molasses, olive oil, allspice, cinnamon, salt and pepper. Coat quails all over and refrigerate for at least 1 hour.
- Heat a grill or griddle to high. Cook quails breast-side down for 6-7 minutes, then flip and cook a further 5-6 minutes until cooked through. Rest 5 minutes.
- Toss parsley, mint, pomegranate seeds and walnuts with red wine vinegar and extra virgin olive oil. Pile salad onto a plate and place the quail on top.
1 hr 30 mins
4 serving
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