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Grilled quail warm salad with semi-dried cherry tomatoes, a tasty wild game recipe by the Australian chef Neil Perry
For the quail salad
- Quail 4 each, butterflied
- Extra-virgin olive oil 70 ml
- Cherry tomato 16 halves, semi-dried
- Ligurian olives 50 g, pitted and chopped
- Mint 1 small handful of leaves, finely chopped
- Flat leaf parsley 1 small handful of leaves, finely chopped
- Cabernet sauvignon vinegar 23 ml (Forum kind)
- Sea salt To taste
- Black pepper To taste, freshly ground
For the semi-dried cherry tomatoes
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine International
Flatten out the quails and season inside and out with salt.
Heat 30 ml of the olive oil in a large heavy-based frying pan over medium-high heat; or, heat a barbecue grill plate, or chargrill pan. to hot and lightly brush the quails with oil.
Cook the quails on each side until browned and cooked through.
Combine the semi-dried tomato halves, olives, herbs, vinegar and remaining olive oil in a large bowl.
Cut the quails into quarters and add to the bowl.
Season to taste with salt and pepper, toss well to coat and serve.
Semi-dried cherry tomatoes
Preheat the oven to 100ºC (200ºF/Gas ½).
Place the tomatoes, cut-side up, on a baking tray.
Top each with a slice of garlic, drizzle with olive oil and season to taste with salt and pepper.
Roast for about 20-30 minutes or until semi-dried.