Quail, grape and cracked wheat salad

Marion Grasby celebrates her former life in wine country by making an elegant quail salad.

Recipe «Quail, grape and cracked wheat salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp coriander seeds, 1 clove garlic, 12 quail breast fillets, 1 tbsp finely chopped rosemary, 1 tbsp thyme leaves , 1 tbsp lemon juice, 60ml extra virgin olive oil, 80g coarse burghul , 60ml verjuice, 40g currants, 200g red and green seedless grapes, halved if large, 1 small radicchio, trimmed, torn, 1/2 frisee , trimmed, torn, 1/4 cup small mint leaves, 1 tsp wholegrain mustard, 2 tbsp extra virgin olive oil.

Ingredients:

• 2 tsp coriander seeds 
• 1 clove garlic 
• 12 quail breast fillets 
• 1 tbsp finely chopped rosemary 
• 1 tbsp thyme leaves 
• 1 tbsp lemon juice 
• 60ml extra virgin olive oil 
• 80g coarse burghul 
• 60ml verjuice 
• 40g currants 
• 200g red and green seedless grapes, halved if large 
• 1 small radicchio, trimmed, torn 
• 1/2 frisee , trimmed, torn 
• 1/4 cup small mint leaves 
• 1 tsp wholegrain mustard 
• 2 tbsp extra virgin olive oil 
• 1 tbsp balsamic vinegar 

Instructions

1. To make dressing, whisk all ingredients in a bowl, then season with salt and pepper. Makes 60ml (1/4 cup).
2. To marinate quail, stir coriander seeds in a dry pan over low–medium heat for 2 minutes or until fragrant. Transfer to a mortar and pestle, then coarsely grind. Add garlic and 1/4 teaspoon salt, and pound to a coarse paste.
3. Place quail in a large glass or stainless-steel bowl. Add garlic paste, herbs, lemon juice, oil and 1/4 teaspoon freshly ground black pepper. Stir to coat. Cover and refrigerate for 1 hour to marinate.
4. Meanwhile, place burghul in a heatproof bowl. Cover with boiling water, then cover bowl with plastic wrap and stand for 25 minutes or until softened. Drain in a fine sieve, then, using the back of a spoon, press down to extract excess moisture. Transfer to a large bowl to cool.
5. Heat a large frying pan over medium–high heat. Drain quail from marinade, then cook, in 2 batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate and rest, loosely covered, for 5 minutes.
6. Meanwhile, return pan to medium heat. Add verjuice and currants, and stir for 2 minutes or until reduced slightly.
7. Add grapes, radicchio, frisee, mint and dressing to burghul, toss to combine, then divide among plates. Top with quail. Drizzle with verjuice sauce, then season to serve.