- 800g Quail Breast Fillets
- 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
| - 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
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