Roasted quail and grape salad with quinoa

For the quail:

4 whole quails (200g size quail are best)

200g cooked Mount Zero Pearl Barley

2 large garlic cloves finely diced

10 sprigs thyme leaves only

1 small bulb fennel finely diced

1 small onion finely diced

150ml Mount Zero Organic Extra Virgin Olive Oil

2 lemons finely grated zest and juiced

100g unsalted butter

Mount Zero Pink Lake Salt to taste

8 thin slices of flat pancetta or prosciutto

6 fresh bay leaves

100ml Mount Zero Verjus

For the quinoa salad:

300g cooked Mount Zero Organic Quinoa

½ bunch flat leaf parsley roughly chopped

90g toasted almond flakes

2 cups red grapes all cut in half

Juice of 1 orange

20g Dijon mustard

100ml Mount Zero Organic Extra Virgin Olive Oil

20g Mount Zero Red Wine Vinegar

Mount Zero Pink Lake Salt to taste

Prepare the quinoa salad by placing all the cooked quinoa, chopped parsley, toasted almond flakes and grapes in a big bowl. In a separate bowl mix the orange juice, mustard, red wine vinegar and olive oil then add this to the quinoa salad and mix well. Set aside whilst you prepare the quails.

Prepare the stuffing for the quail by cooking the garlic, fennel, onion, thyme leaves in the extra virgin olive oil over low heat until the vegetables are soft, then mix in the butter, lemon juice and zest. Mix all of this with the barley and season with some salt then allow to cool. 

Fill the quails with the stuffing then wrap the stuffed quail with the thin slices of pancetta ensuring the pancetta wrap around the breast part of the quail, tie the legs together with some string. Place the wrapped quails on a bed of bay leaves on a roasting tray. Splash the verjus over the quails with some extra virgin olive oiland put in an oven at 200°C for 15 minutes. Then remove from the oven and allow to cool. Remove the string, cut the quail in half lengthways through the breast and place on your prepared grape and quinoa salad. 

Serve with a couple of lemon wedges.