2 whole quails
200 g Mount Zero Pearl Barley
800 ml vegetable stock (approx.)
3 small diced shallots
1/2 bunch breakfast radish (thinly sliced)
1/2 small head of cauliflower (small florets blanched)
1/4 bunch of parsley
1/4 bunch of mint
25 g Greek yogurt
Mount Zero Organic Extra virgin olive oil
1/2 lemon, zest and juice
Ingredients
Method
Boil the stock in a pot, add the barley and cook until soft.
In a separate pot add some butter and oil, once melted sautee the shallots until nicely caramelized, when the barley is ready, leave it to cool down at room temperature then mix with shallots, lemon zest and juice, chives, olive oil, julienne of parsley and mint and set aside.
Cut the quail into quarters and leave them at room temperature for 20 minutes before cooking. Season the quail with salt and olive oil, cook in a hot grill or pan and rest for 5 minutes, bare in mind the legs take an extra minute to cook, than the breasts.
To serve place the barley salad in a flat plate and place the quail spread over it, do some dollops of Greek yogurt, cauliflower florets and sliced radish.
