Honey-glazed quail salad

Method

1. Preheat the grill to hot. Brush the quails with butter and cook, turning frequently, until browned all over - this should take 7-10 minutes.

2. Preheat the oven to 200C/gas 6. Quarter each quail to give 2 breast and 2 leg pieces, and arrange on a baking tray. Lightly brush with honey and warm through in the oven for 2-3 minutes.

3. For the Dijon mustard and honey dressing, whisk the orange juice, mustard, hazelnut oil and honey together.

4. For the salad, combine the ingredients in a salad bowl and add enough dressing to moisten.

5. To serve, divide the salad between 6 serving plates. Arrange 2 quail breasts on each plate and top with the remaining salad and quail's legs. Spoon over the extra dressing and serve straight away.

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Ingredients

6 quails
1 tbsp Butter, melted
1 tbsp Honey

For the dressing

80ml fresh orange juice
2 tbsp Dijon mustard
80ml hazelnut oil
2 tbsp Honey

For the salad

3 red apples, unpeeled, thinly sliced
handful flat-leaf parsley
1 red Chicory, leaves separated
1 green Chicory, leaves separated
large handful Rocket
40g Watercress
1/2 red onion, thinly sliced
100g roasted Hazelnuts, skinned and roughly chopped

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