Serves 4-6

Marinate Quail over night + 60 minutes prep time

Ingredients For marinating the Quail

6 whole boneless quail
50ml olive oil
2 garlic cloves, finely grated
Juice and zest of 1 lemon
Small piece ginger, grated
3g cinnamon
4g ground cumin
2g chilli powder
A few thyme leaves, chopped
Salt and cracked black pepper

Ingredients For Salad

200g French beans, blanched
Courgette ribbons
Sliced candy beetroot
Grapefruit segments
Chicory leaves
Red pepper, sliced
50g hazelnuts, toasted

Ingredients For Dressing

15g Dijon mustard
10ml Merlot vinegar
5g honey
90ml olive oil
White pepper
A little warm water if dressing is too thick


Mix together all the marinade ingredients and coat the quails; place in a reusable food bag and refrigerate overnight to get maximum flavour.

In a food processor mix together the mustard, honey and vinegar; switch on and gradually stream in the olive oil until fully incorporated. Add some warm water if too stiff, adjust seasoning to taste, and transfer to a small bowl.
Take out the quail from the fridge and allow it to get to room temperature before grilling.

Heat a grill (or non-stick pan) and over a high flame get a nice charring on the skin. Transfer to an oven proof tray and cook for 10-12 minutes.
Mix all the salad ingredients and divide between four plates. Arrange the warm quail on top, scatter the hazelnuts and drizzle the dressing over the salad and quail.