Method

• 1.
  Pound the garlic, sage and a large pinch of salt in a mortar and pestle to form a coarse paste. Smear over quails, season generously with pepper, then cover and chill while you prepare the salad.
• 2.
  Bring 1 litre (4 cups) water to the boil in a pan. Add barley, reduce heat to mediumlow and cook for 35 minutes until tender, topping up with boiling water as required. Drain well, then cool to room temperature.
• 3.
  Heat a non-stick pan over medium-high heat. Cook chorizo for 2-3 minutes until lightly browned. Remove from heat and drain on paper towel (alternatively, reserve the oil and add it to the salad, if desired).
• 4.
  Preheat a barbecue or chargrill to high and place a heavy baking tray or a chargrill lid on to heat up. Drizzle quails with a little oil. Place quails on the grill and place tray or lid on top, weighed down with a brick if required. Cook 2-3 minutes, then turn and cook for a further 2 minutes until lightly charred and cooked through. Rest quails, covered, while you finish the salad.
• 5.
  Place barley, chorizo, parsley, chilli, lemon juice and oils in a bowl. Season, then toss to combine. Divide salad among plates, top with quail and serve.