Warm Salad of Quail and Roasted Rosemary Potatoes
Ingredients
- 600g small kipfler potatoes, washed and halved lengthways
- 5 whole garlic cloves, with skin on
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- salt and pepper to taste
- 150g baby green beans, trimmed
- 1 tablespoon olive oil
- 4 rashers bacon, cut into batons
- 400g Quail Breast Fillets
- 75g mixed salad leaves, washed
- 1/2 red onion, thinly sliced