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Lemon and mint quail salad

You'll need

  • Salad
  • 12
  • quail, halved and trimmed
  • 1 tbsp
  • caster sugar
  • 1
  • fresh small red birdseye chilli, finely chopped
  • 1
  • clove of garlic, finely chopped
  • 1 cup
  • firmly packed coriander leaves
  • ½ cup
  • firmly packed Vietnamese mint leaves
  • 1 cup
  • firmly packed mint leaves
  • ½ cup
  • firmly packed Thai basil leaves
  • 1
  • Lebanese cucumber, thinly sliced on the diagonal
  • 125 gm
  • beansprouts
  • 1/3 cup
  • fried shallots, available from Asian food stores
  • ½ cup
  • lemon juice, plus 1 tbsp extra
  • Lemon and mint marinade
  • 1 cup
  • loosely packed mint leaves, coarsely chopped
  • 1 tbsp
  • peanut oil
  • 1½ tsp
  • ground white pepper
  • 2 tbsp
  • fish sauce, plus 1 tbsp extra


  • 01
  • For lemon and mint marinade, combine all ingredients in a screw-top jar and shake well to combine. Place quail in a large flat glass or stainless steel container, pour overthree-quarters of the marinade, then cover and refrigerate for 20 minutes.
  • 02
  • Barbecue or char-grill quail, skin-side down first, for 3 minutes, then turn and cook for another 3 minutes or until just cooked through.
  • 03
  • Place extra lemon juice, extra fish sauce, sugar and 1 tbsp water in a small bowl and stir to combine, then stir in chilli and garlic.
  • 04
  • Place herbs, cucumber, and beansprouts in a large bowl, add half remaining marinade and toss to combine. Serve salad topped with quail, drizzled with chilli and garlic dressing and sprinkled with fried shallots.

At A Glance

  • Serves 6 people

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At A Glance

  • Serves 6 people

Drink Suggestion

2004 George Wyndham Shiraz.

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