Barbecued pancetta sage and quail with farro salad

Ingredients

• 6 quails, butterfied, deboned, halved lengthways, wing tips removed
• 24 sage leaves
• 24 thin slices pancetta
• 140ml extra virgin olive oil
• 2 bay leaf sprigs
• 1 large garlic clove, sliced
• 11/4 cups (250g) farro
• 3 heirloom tomatoes, sliced
• 250g cherry tomatoes, halved
• 1/2 cup oregano leaves
• 1 cup chopped flat-leaf parsley leaves
• 1/2 cup chopped mint leaves
• 1 red onion, thinly sliced into rounds
• 100g small black olives
• 2/3 cup (110g) roasted almonds
• 1 tbs red wine vinegar

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