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Honey-glazed quail salad
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 6
Alan Coxon's honey-glazed quail is served with apple, watercress and chicory salad and drizzled with fruity orange and Dijon mustard dressing
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Ingredients
For the dressing
For the 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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