Name: Moroccan Quail with Minted Tomato and Olive Salad
Ingredients: 1 teaspoon ground cumin; 6 jumbo quail; 100ml olive oil; juice of half a lemon; 1/2 teaspoon freshly ground black pepper; 1/3 cup chermoula; 6 ripe tomatoes, sliced; 1 small red onion, diced finely; 18 pitted kalamata olives; 1 cup spearmint leaves, shredded; 1/2 teaspoon cumin seeds; 1 large dried chilli; 25ml lemon juice; 1 small red onion, finely chopped; 1 teaspoon crushed garlic; 1/2 teaspoon ground paprika; 1/4 teaspoon cinnamon; 1/2 cup coriander leaves, finely chopped; 1/2 cup flat-leaf parsley, finely chopped; 70 ml olive oil; salt and pepper to taste

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Moroccan Quail with Minted Tomato and Olive Salad

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

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

Moroccan Quail with Minted Tomato and Olive Salad

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

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

Moroccan Quail with Minted Tomato and Olive Salad

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

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