120 gmfirm ricotta, coarsely crumbled150 mlolive oil¼ cup(loosely packed) thymeFinelygrated rind of 1 lemon1 tspdried chilli flakes6quail, butterflied50 ml eachvincotto and red wine vinegar2pink lady apples, julienned2witlof, leaves separated1½ cups(loosely packed) watercress, trimmed½ cup(loosely packed) flat-leaf parsleyTo serve:pepitas
Preheat oven to 180C. Scatter ricotta on an oven tray lined with baking paper, drizzle with 50ml olive oil, scatter over a third of the thyme, rind and chilli flakes, season to taste and bake until golden (10-12 minutes). Set aside to cool slightly.
Drizzle quail with 40ml oil, scatter with half the thyme and season to taste. Heat a large frying pan over medium-high heat, add quail in batches skin-side down and cook, turning occasionally, until golden and cooked through (6-8 minutes). Set aside to rest.
Whisk vincotto, vinegar and remaining oil in a bowl, season to taste. Combine apple, witlof, watercress, parsley, ricotta and remaining thyme in a large bowl, drizzle with dressing, season to taste and toss to combine. Add quail, toss to combine then serve with pepitas, to scatter over.