Barbecued quail with fig and walnut salad
Ingredients
- 9 quails (1.5kg)
- 6 figs (360g), quartered
- 1 cup (100g) walnuts, roasted
- 100 gram baby rocket leaves (arugula)
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme leaves
- 3/4 cup (180ml) balsamic vinegar
- 1/2 cup (180g) fig paste
- 1 1/2 tablespoon honey
- 1/4 cup loosely packed fresh thyme leaves
- 1 1/2 tablespoon red wine vinegar
Instructions
Barbecued quail with fig and walnut salad serves 6 original recipe by womensweeklyfood.com.au.
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