Quail with Freekah and Pomegranate Salad
Chargrilled quail over an ancient grain salad with brilliant pomegranate.
|Serves:||6 as a main, 12 as entree|
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 1 bunch fresh mint
- extra virgin olive oil, as needed
- 6 partially deboned Jumbo quail*
- 4 cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 1 teaspoon chilli flakes
- 2 tablespoons pomegranate molasses
- 2 tablespoons honey
- 1/3 cup currants
- juice of 1 large lemon
- 1 cup cracked freekah
- 400g can lentils, rinsed and drained
- 3 spring onions, chopped
- 1/2 cup chopped continental parsley
- 1 pomegranate, seeds and juice
- 1/4 cup toasted slivered almonds
Finely chop mint stalks and leaves separately, retaining some leaves for garnish. Combine mint stalks with quail, garlic, 1 teaspoon salt, chilli and 2 tablespoons oil. Marinate for 1 hour at room temperature (or refrigerate overnight).
Shake pomegranate molasses, 1 tablespoon honey and 2 tablespoons oil together in a jar, to make a dressing. Combine currants, 1 tablespoon honey and lemon juice together. Place freekah, 1 litre water and 1 tablespoon salt in a saucepan, bring to the boil and boil for 15 minutes until tender. Drain and cool. Toss freekah together with lentils, currant mixture, spring onions, parsley, chopped mint, pomegranate juice, half the pomegranate seeds, half the almonds and 1/2 cup oil, and season to taste.
Chargrill quail for 5 minutes on each side, until golden and done to your liking. Portion salad onto plates, top with quail and drizzle with pomegranate molasses dressing, remaining pomegranate, almonds and mint leaves.
Farro or brown rice can be substituted for freekah but cook for 25 minutes or until tender.
Feta cheese or goats cheese may also be added for a creamy touch.
Roasted baby beetroot can also be added to the salad, or used in place of the quail for a vegan option.
Partially deboned quail is sometimes sold as butterflied quail.