Moroccan Quail with Minted Tomato and Olive Salad

Ingredients

Method

Cut away the backbones of the quail and flatten them out, then trim wing tips back to first joint. Mix oil, lemon juice, pepper and ground cumin and pour over birds. Set aside for at least 1 hour
Heat a char grill or barbecue to medium, then cook quail skin-side to the grill for about 7 minutes, basting with the oil mix as they cook. Turn and cook for 5 minutes on the other side or cook to your liking. Remove and keep warm
Slice olives and toss with tomato, onion and mint. Arrange on serving plates. Place the quail on top, and spoon over chermoula. Serve immediately

Chermoula

Ingredients

Method

Heat the cumin and chilli in a small pan, over gentle heat until fragrant. Cool and grind to a powder. Combine with the rest of the ingredients, mixing well