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Chargrilled quail with figs, rocket, ricotta and mint
Chargrilled quail with figs, rocket, ricotta and mint
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Prep Time:
85 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Indulge in grilled quail with sweet figs for a sophisticated meal.
Ingredients:
  • 57.20 gm honey
  • 80ml olive oil
  • 4 whole quail, butterflied (ask your butcher to do this)
  • 4 rosemary sprigs
  • 1 lemon, halved
  • 1 garlic clove, finely chopped
  • 20.00 ml red wine vinegar
  • 60ml olive oil
  • 1 bunch rocket
  • 1/2 bunch mint leaves
  • 8 figs, roughly torn
  • 120g ricotta
Instructions:
  • In a bowl, mix the honey and olive oil, then season with sea salt and freshly ground black pepper.
  • Lay the quail on a baking tray and generously coat them with the honey mixture. Place a sprig of rosemary under each quail, cover, and refrigerate for 1 hour to let the flavors meld.
  • Heat up your barbecue or chargrill to a medium-high temperature.
  • Grill the quail for 8 minutes, flipping once, until beautifully golden and fully cooked. Place quails on a warm plate, drizzle with fresh lemon juice, cover loosely with foil, and let rest for 5-10 minutes.
  • Combine the garlic, red wine vinegar, and extra virgin olive oil in a small bowl, then season with sea salt and freshly ground black pepper.
  • Combine the rocket and mint leaves, then spread them evenly among 4 serving plates. Add torn figs on top, dollop ricotta, and drizzle with dressing. Finally, place a quail on each plate and season with a sprinkle of black pepper.

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