- 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
| - Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside
- Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss
- Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves
- To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything. Serve immediately with a nice crusty Italian style bread
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