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Spiced quail with broad bean and tomato salad

Name: Spiced quail with broad bean and tomato salad
Prep time: 95 min
Cook time: 35 min
Total time: 130 min
Yield: 6
Ingredients: 2.00 garlic clove, finely chopped; 1 teaspoon ground turmeric; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 6 quail, butterflied (ask your butcher to do this); 400g cherry tomatoes; 1 red onion, thinly sliced; 1 tablespoon olive oil; 1 tablespoon honey; 1/2 teaspoon ground cumin; 200g frozen broad beans, podded, blanched, refreshed; 2 tablespoons chopped flat-leaf parsley

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1h 35m

35m

Spiced quail with broad bean & tomato salad

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Lightly spiced quail adds a unique and delicate flavour to this vibrant summer dish.

1 garlic clove, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
6 quail, butterflied (ask your butcher to do this)

Broad bean and tomato salad

400g cherry tomatoes
1 garlic clove, finely chopped
1 red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
200g frozen broad beans, podded, blanched, refreshed
2 tablespoons chopped flat-leaf parsley

Method

1.

Combine garlic, spices and oil in a bowl and season. Coat the quail in the marinade, then cover and chill for 1 hour to marinate.
2.

Meanwhile, for the salad, preheat the oven to 180°C. Place the tomatoes, garlic and onion on a baking tray and drizzle over the oil and honey. Scatter with spices, then roast for 30 minutes or until tomatoes have softened. Squeeze broad beans from their skins, then toss with parsley and roast tomato mixture. Season.
3.

Heat a chargrill or frypan over medium-high heat. Cook quail, skin-side down, for 3 minutes. Turn, then cook for a further 3 minutes or until charred but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
4.

Divide broad bean and tomato salad among 6 plates and serve with quail.