Lightly spiced quail adds a unique and delicate flavour to this vibrant summer dish.
- Combine garlic, spices and oil in a bowl and season. Coat the quail in the marinade, then cover and chill for 1 hour to marinate.
- Meanwhile, for the salad, preheat the oven to 180°C. Place the tomatoes, garlic and onion on a baking tray and drizzle over the oil and honey. Scatter with spices, then roast for 30 minutes or until tomatoes have softened. Squeeze broad beans from their skins, then toss with parsley and roast tomato mixture. Season.
- Heat a chargrill or frypan over medium-high heat. Cook quail, skin-side down, for 3 minutes. Turn, then cook for a further 3 minutes or until charred but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
- Divide broad bean and tomato salad among 6 plates and serve with quail.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set