- 6 butterflied quail (about 180gm each), halved
- 12 large vine leaves in brine, rinsed (see note)
- 300 gm marinated feta
- To serve: lemon wedges
Lemon and thyme marinade
- 60 ml (¼ cup) olive oil
- 2 tsp finely chopped thyme leaves
- 1 lemon, finely grated rind only
Grape and hazelnut vinaigrette
- 100 gm hazelnuts, roasted, peeled, coarsely chopped
- 250 gm seedless red grapes, halved
- 60 ml (¼ cup) extra-virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp finely chopped flat-leaf parsley
- 1For lemon and thyme marinade, combine all ingredients in a non-reactive bowl and season to taste.
- 2Add quail to marinade, turn to coat evenly, cover with plastic wrap and marinate in refrigerator for 30 minutes. Meanwhile, pat vine leaves dry with absorbent paper.
- 3Working with 2 leaves at a time, overlap leaves on a work surface and place one quail half on top, leaving some of the breast and leg extended past the vine leaves. Fold leaves over to enclose and set aside. Repeat with remaining quail and vine leaves.
- 4Preheat a chargrill pan over high heat. Cook quail in batches, turning once, until just cooked through (2 minutes each side).
- 5Meanwhile, for grape and hazelnut vinaigrette, combine ingredients in a bowl, season to taste and toss to combine. Spoon over quail, crumble over the feta and serve with lemon wedges to the side.
Vine leaves in brine are available from select supermarkets and delicatessens.
Drink Suggestion: Slightly robust rosé such as the new Bass Phillip Pinot Rosé. Drink suggestion by James Broadway