Easy Food Recipes and Cooking - Quail With Freekeh and Pomegranate Salad
Serves 4
Finely grated zest of 1 lemon and juice of 1/2 lemon
1 tbs each sweet paprika and pimenton (smoked paprika)
1 bay leaf
2 thyme sprigs
1/2 cup (125ml) olive oil
4 x 150g quails, butterflied
2/3 cup (100g) freekeh
1 eschalot, chopped
Seeds of 1 pomegranate
1/4 cup each chopped mint and flat-leaf parsley leaves
1 tbs chopped dill
1 tsp sherry or red wine vinegar
Micro herbs, to garnish
Combine zest, paprika, pimenton, bay leaf, thyme and 1/4 cup (60ml) oil in a large bowl, then add quail and gently turn to coat. Cover, then chill for at least 2 hours.
Meanwhile, soak freekeh in water for 20 minutes, then drain. Place in a small pan, cover with cold water, then bring to the boil over medium heat. Reduce heat to low and cook for 15-20 minutes until just cooked. Drain, then set aside to cool.
To make the salad, combine the freekeh, eschalot, pomegranate seeds and herbs in a large bowl. Whisk lemon juice, vinegar and remaining 1/4 cup (60ml) oil in a bowl, then season and set aside.
Heat a large frypan over medium heat. Season quails with sea salt, then cook, in batches, skin-side down, for 4 minutes or until golden. Turn and cook for a further 3 minutes or until cooked through. Remove from pan and rest for 3 minutes. Toss salad with dressing, then serve with quail, and garnish with micro herbs.