Spiced quail with broad bean & tomato salad

Lightly spiced quail adds a unique and delicate flavour to this vibrant summer dish.

Recipe «Spiced quail with broad bean & tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 garlic clove, finely chopped, 1 tsp ground turmeric, 2 tsp ground cumin, 2 tsp paprika, 1/4 tsp ground cinnamon , 1/4 tsp cayenne pepper, 2 tbsp olive oil, 6 quail, butterflied , 400g cherry tomatoes, 1 garlic clove, finely chopped, 1 red onion, thinly sliced, 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 200g frozen broad beans, podded, blanched, refreshed.

Ingredients:

• 1 garlic clove, finely chopped 
• 1 tsp ground turmeric 
• 2 tsp ground cumin 
• 2 tsp paprika 
• 1/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper 
• 2 tbsp olive oil 
• 6 quail, butterflied 
• 400g cherry tomatoes 
• 1 garlic clove, finely chopped 
• 1 red onion, thinly sliced 
• 1 tbsp olive oil 
• 1 tbsp honey 
• 1/2 tsp ground cumin 
• 1/4 tsp ground cinnamon 
• 200g frozen broad beans, podded, blanched, refreshed 
• 2 tbsp chopped flat-leaf parsley 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide broad bean and tomato salad among 6 plates and serve with quail.