Grilled Quail and Freekeh Salad

Melt the butter in a stainless-steel saucepan with a tight-fitting lid over a low heat. Add the celery, shallot and garlic, and cook for about 5 minutes until the celery is soft.

Add the freekeh and stir to coat grains, then add water and bring to the boil. Cover with a lid, then reduce the heat to very low and cook for about 50–60 minutes, until the freekeh is tender and the water is fully absorbed (if the grains are cooked through and water is not fully absorbed, strain the grains and discard the excess liquid).

Spread the cooked freekeh out on a tray to cool (it will keep in an airtight container in the fridge for up to 2 days).

Place the freekeh, barberries, preserved lemon, almonds, spring onion, mint and parsley in a large bowl and toss to combine. Combine the lemon juice, olive oil and vinegar and drizzle over the freekeh mixture, stirring to combine. Season to taste and arrange on a serving platter.

Place the quail skin-side down on a baking tray.

Combine the pomegranate molasses, water, thyme leaves, olive oil, black pepper and salt in a small bowl.

Using a pastry brush, brush a generous amount of the mixture over the quail.

Turn the birds over and brush the skin, coating evenly and using up all the mixture.

Place the quail in the fridge for an hour or so or until you are ready to cook.

Prepare your fire or barbecue.

Cook the quail, skin-side down, over a medium heat for about 2 minutes, then turn and cook for a further 2–3 minutes. The skin will colour, blister and caramelise quickly so keep a close eye to ensure they don’t burn.

Place on barbecue rack, close the lid and cook for a final 4–6 minutes.

Remove from the heat, and transfer to a plate to rest for at least 1–2 minutes.

Squeeze over lemon juice and serve with the freekeh salad, labneh or yoghurt, and harissa, if heat is your thing.