Warm Salad of Quail and Roasted Rosemary Potatoes

Ingredients

Method

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
Meanwhile blanch green beans in boiling water for 2 minutes; drain and refresh with cold water. Drain again and set aside
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
Place salad leaves onto a platter and scatter over the red onion, green beans, bacon and roasted potatoes
Drizzle dressing over the salad and toss to mix well
Top salad with quail and serve immediately

Dressing

Ingredients

Method