Method

• 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.