Name: Barbecued Quail with Monkey Nut Chutney Mango Fresh Herb and Couscous Salad
Prep time: 30 min
Ingredients: 400g Quail Breast Fillets; 4 tbsp Bitton Monkey Nut Chutney; 2 tbsp olive oil; 2 large ripe mangoes; 1 cup couscous; 1 cup boiling water; 1/4 cup chives, cut into 2cm lengths; 1/2 cup flat leaf parsley, leaves only; 1/2 cup basil, leaves only, torn in half; 1/2 cup coriander, leaves only; 1/4 cup mint, leaves only, torn in half; 3 tbsp Bitton Gourmet Lemon Dressing; Sea salt and freshly ground black pepper

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Quail with Monkey Nut Chutney

Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes
Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside
Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto grill and cook for about 5 minutes. Turn and cook for a further 3 minutes
To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately

Couscous Salad

Place the couscous into a large bowl and pour boiling water over, cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste

Quail with Monkey Nut Chutney

Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes
Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside
Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto grill and cook for about 5 minutes. Turn and cook for a further 3 minutes
To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately

Couscous Salad

Place the couscous into a large bowl and pour boiling water over, cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste

Quail with Monkey Nut Chutney

Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes
Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside
Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto grill and cook for about 5 minutes. Turn and cook for a further 3 minutes
To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately

Couscous Salad

Place the couscous into a large bowl and pour boiling water over, cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste