Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
Ingredients
- 400g Game Farm Quail Breasts
- 4 tbsp Bitton Orange jelly
- 1 punnet cherry tomatoes, halved
- 10 sprigs fresh asparagus, trimmed, blanched and cut into 2cm pieces
- 1/2 telegraph cucumber, sliced in half lengthways then cut into 1 cm pieces
- 1/2 Spanish onion, finely sliced
- 100g fetta cheese, crumbled
- 1/2 bunch fresh parsley, whole leaves only
- 2 tbsp Bitton Lemon Dressing
- Sea salt and freshly cracked black pepper