2 tablespoons portuguese chicken seasoning or piri piri seasoning
200g baby spinach leaves
1 medium red onion, thinly sliced
2 lebanese cucumbers, thinly sliced
2 firm mangos, peeled and sliced
1/4 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste
Method
Coat the Quail Breast Fillets with the seasoning and cook on a pre-heated barbecue or grill over medium heat for 3 minutes each side or cook to your liking. Set aside in a warm place while you make the salad
Combine the salad ingredients in a bowl, toss with oil and lemon juice and divide amongst 4 plates. Slice the warm quail and arrange on top of salad
