Warm Salad of Quail and Roasted Rosemary Potatoes
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
499
Recipe by: Game Farm

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Warm Salad of Quail and Roasted Rosemary Potatoes
Ingredients:
Warm Salad of Quail and Roasted Rosemary Potatoes
Dressing
Method:
Warm Salad of Quail and Roasted Rosemary Potatoes
  1. Pre-heat oven 180°C and place potatoes and garlic into a roasting dish. Scatter over rosemary and drizzle over oil; season with salt and pepper and toss to coat evenly. Roast for 45 minutes or until potatoes are cooked and have a crispy skin
  2. Meanwhile blanch green beans in boiling water for 2 minutes; drain and refresh with cold water. Drain again and set aside
  3. Heat oil in a frying pan and cook bacon until crisp and golden. Remove and drain on absorbent paper. Add quail to the same pan and cook for 3 minutes each side or cook to your liking, remove and keep warm
  4. Place salad leaves onto a platter and scatter over the red onion, green beans, bacon and roasted potatoes
  5. Drizzle dressing over the salad and toss to mix well
  6. Top salad with quail and serve immediately
Dressing
  1. Whisk dressing ingredients together and season with salt and pepper
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