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Quail with grape, walnut and pomegranate salad

Name: Quail with grape, walnut and pomegranate salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 100ml olive oil; 200ml verjuice or white wine vinegar; 1 tsp ground cumin; 1 tsp sumac; 2 tbs pomegranate molasses; 4 jumbo quail, butterflied; 2 garlic cloves, finely chopped; 1/4 cup (60ml) red wine vinegar; 1 tbs pomegranate molasses; 1/3 cup (80ml) extra virgin olive oil; Seeds from 1 pomegranate; 1 cup seedless green grapes, halved; 1/2 cup (50g) walnuts, toasted, chopped; Coriander leaves to serve

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05m

25m

Quail with grape, walnut and pomegranate salad

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by Matt Wilkinson

Chef and author

Oct 03, 2015

Pomergranate seeds are a classic combination with Moroccan flavours.

100ml olive oil
200ml verjuice or white wine vinegar
1 tsp ground cumin
1 tsp sumac
2 tbs pomegranate molasses
4 jumbo quail, butterflied

Grape, walnut & pomegranate salad

2 garlic cloves, finely chopped
1/4 cup (60ml) red wine vinegar
1 tbs pomegranate molasses
1/3 cup (80ml) extra virgin olive oil
Seeds from 1 pomegranate
1 cup seedless green grapes, halved
1/2 cup (50g) walnuts, toasted, chopped
Coriander leaves to serve

Method

1.

Combine oil, verjuice, cumin, sumac and molasses in a non-reactive bowl. Add the quail and turn to coat. Cover and chill for 3-4 hours to marinate.
2.

For the salad, whisk the garlic, vinegar, molasses and extra virgin olive oil in a bowl, season and set dressing aside.
3.

Preheat the oven to 180°C.
4.

Heat a chargrill pan to medium-high heat and cook the quail, skin-side down, for 2 minutes, then turn and cook for a further 2-3 minutes until slightly charred. Transfer to a baking tray and roast for 10 minutes or until cooked through. Remove from the oven and rest, loosely covered with foil, for 5 minutes.
5.

Toss the pomegranate seeds, grapes, nuts and coriander with the dressing, then serve with the quail.