Barbecued pancetta sage and quail with farro salad

Name: Barbecued pancetta sage and quail with farro salad
Yield: 8
Ingredients: 6 quails, butterfied, deboned, halved lengthways, wing tips removed; 24 sage leaves; 24 thin slices pancetta; 140ml extra virgin olive oil; 2 bay leaf sprigs; 1 large garlic clove, sliced; 250g farro; 3 heirloom tomatoes, sliced; 250g cherry tomatoes, halved; 125.00 ml oregano leaves; 250.00 ml chopped flat-leaf parsley leaves; 125.00 ml chopped mint leaves; 1 red onion, thinly sliced into rounds; 100g small black olives; 110g almond; 20.00 ml red wine vinegar

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Nino Zoccali impresses his guests with a quail salad made with Italian zest.

6 quails, butterfied, deboned, halved lengthways, wing tips removed
24 sage leaves
24 thin slices pancetta
140ml extra virgin olive oil
2 bay leaf sprigs
1 large garlic clove, sliced
1 1/4 cups (250g) farro
3 heirloom tomatoes, sliced
250g cherry tomatoes, halved
1/2 cup oregano leaves
1 cup chopped flat-leaf parsley leaves
1/2 cup chopped mint leaves
1 red onion, thinly sliced into rounds
100g small black olives
2/3 cup (110g) roasted almonds
1 tbs red wine vinegar

Method

1.

Place quail, skin-side down, on a chopping board and place two sage leaves on each piece. Wrap each in two slices of pancetta and place on a baking tray.
2.

Drizzle with 1/3 cup (80ml) oil and add bay and garlic to tray. Cover and chill for 1 hour or overnight.
3.

Meanwhile, cook farro according to packet instructions or until tender. Drain and refresh under cold water. Place in a bowl with tomatoes, herbs, onion, olives, almonds, vinegar and remaining 1/4 cup (60ml) oil and toss to combine. Season.
4.

Remove quail from fridge 30 minutes before serving. Season.
5.

Preheat a chargrill pan or barbecue to medium-high heat. Cook quail, turning once, for 6 minutes or until golden and crisp but with a pink centre.
6.

Rest, loosely covered with foil, for 5 minutes. Serve with salad.