Name: Lemon and mint quail salad
Yield: 6
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

4.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.