Grilled Quail and Freekeh Salad
Quail is great and grilled quail is even better. And it’s certainly great friends with this whole wheat salad.
Ingredients 25
Salad
2 tbsp unsalted butter
2 stalks celery, finely chopped
2 golden shallots, finely chopped
1 garlic clove, finely chopped
200 g whole wheat freekeh
750 ml water
1 tbsp barberries, soaked in water
2 tsp preserved lemon rind, finely chopped
3 tbsp toasted almond, chopped
2 tbsp spring onion (scallions), finely sliced
10 g mint, shredded
10 g flat-leaf parsley, (italian parsley), shredded
3 tsp lemon juice
4 tbsp extra-virgin olive oil
1 tsp chardonnay vinegar
salt and black pepper, to season
Grilled Quail
4 jumbo quail, (approximately 250 g/9 oz each), butterflied
1 tbsp pomegranate molasses
1 tbsp hot water
1 tsp thyme leaves
2 tbsp extra-virgin olive oil
1⁄4 tsp coarse ground black pepper
1⁄2 tsp salt flakes
To Serve
1 lemon, juiced
60 g labneh
harissa, optional
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Method 14
To Make The Salad
Melt the in a stainless-steel saucepan with a tight-fitting lid over a low heat. Add the , and , and cook for about 5 minutes until the celery is soft.
Add the and stir to coat grains, then add 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 out on a tray to cool (it will keep in an airtight container in the fridge for up to 2 days).
Place the , , , , , and in a large bowl and toss to combine. Combine the , and and drizzle over the freekeh mixture, stirring to combine. Season to taste and arrange on a serving platter.
To Grill The Quail
Place the skin-side down on a baking tray.
Combine the , , , , and in a small bowl.
Using a pastry brush, brush a generous amount of the mixture over the .
Turn the birds over and brush the skin, coating evenly and using up all the mixture.
Place the in the fridge for an hour or so or until you are ready to cook.
Prepare your fire or barbecue.
Cook the , 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 juice and serve with the freekeh salad, or yoghurt, and harissa, if heat is your thing.
