Quail and beetroot salad

 

 Ingredients:

• 6 quails
• 2 tbsp olive oil
• 12 baby red beetroot, roasted and peeled
• 1 small red onion, finely diced
• 1 blood orange, segmented
• 2 tbsp roasted hazelnuts, chopped
• 4 small red radish, finely sliced
• 2 tbsp golden raisins
• handful watercress sprigs
• 1 tbsp shredded parsley
• 12 red witlof leaves

• Truffle honey vinaigrette

• 30ml verjuice
• 30ml red wine vinegar
• 100ml extra virgin olive oil
• 30ml hazelnut oil
• 1 tsp truffle oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 15ml honey
• 10ml truffle honey

  Method:

• To make the vinaigrette, combine all ingredients in bowl and blend with stick blender till emulsified. Keep refrigerated until ready to serve.
• To prepare the quails, carefully remove breast fillets and leg/thigh fillets from carcass. Discard bones. Brush with olive oil and season generously with salt and pepper.
• Heat a grill plate and grill the quail pieces, skin side down for 2 minutes, then flip over and grill for another minute. Remove from heat and rest for 2 minutes. Slice each breast fillet into 3 and cut the leg/thigh fillet in half.
• To assemble the salad, slice the beetroot into round disks and combine with the remaining ingredients. Add enough vinaigrette to wet and toss with fingers.
• Arrange quail slices on plate then arrange salad on top, drizzle a little extra vinaigrette over top and serve.    

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