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Quail on grilled asparagus
- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 4
Sophie Michell serves pink peppercorn quail and chargrilled asparagus on a vibrant salad of radicchio, oranges and pomegranate
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Ingredients
For the quails and asparagus
- 4 Quail, spatchcocked (you can ask your butcher to do this)
- 1/2 tsp crushed pink peppercorns
- Olive oil
- bunch Asparagus
For the dressing
- 20ml red wine vinegar
- 25ml Pomegranate molasses
- 60ml Olive oil
- 1 tsp clear Honey
For the salad
- 2 heads radicchio, (red chicory)
- 2 blood Oranges, segmented
To serve
- 50g pomegranate seeds
- pistachio nuts, slivers
- small handful flat-leaf Parsley
Method
1. For the quails: rub the quails with the crushed peppercorns and sea salt, to taste. Set aside while you make the dressing.2. Heat a griddle until hot.
3. For the dressing: whisk the vinegar, molasses, olive oil and honey together in a small bowl.
4. For the salad: break the radicchio into large leaves, then scatter over a platter with the orange segments.
5. To cook the quails and asparagus: brush the quails and asparagus with olive oil. Chargrill the quails for 5 minutes each side, or until cooked through. Leave the quails to rest in a warm place while you chargrill the asparagus (3-4 minutes).
6. To serve, arrange the asparagus and quail on top of the salad and drizzle with the dressing. Sprinkle over the pomegranate seeds, pistachios and parsley.
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