Warm Salad of Quail and Roasted Rosemary Potatoes- 600g small kipfler potatoes, washed and halved lengthways
- 5 whole garlic cloves, with skin on
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- salt and pepper to taste
- 150g baby green beans, trimmed
- 1 tablespoon olive oil
- 4 rashers bacon, cut into batons
- 400g Quail Breast Fillets
- 75g mixed salad leaves, washed
- 1/2 red onion, thinly sliced
Dressing- 2 tablespoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon sugar
- 1/4 cup olive oil
| Warm Salad of Quail and Roasted Rosemary Potatoes- Pre-heat oven 180°C and place potatoes and garlic into a roasting dish. Scatter over rosemary and drizzle over oil; season with salt and pepper and toss to coat evenly. Roast for 45 minutes or until potatoes are cooked and have a crispy skin
- Meanwhile blanch green beans in boiling water for 2 minutes; drain and refresh with cold water. Drain again and set aside
- Heat oil in a frying pan and cook bacon until crisp and golden. Remove and drain on absorbent paper. Add quail to the same pan and cook for 3 minutes each side or cook to your liking, remove and keep warm
- Place salad leaves onto a platter and scatter over the red onion, green beans, bacon and roasted potatoes
- Drizzle dressing over the salad and toss to mix well
- Top salad with quail and serve immediately
Dressing- Whisk dressing ingredients together and season with salt and pepper
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