Name: Autumn quail salad with baked ricotta and apple
Yield: 4 - 6
Ingredients: 120 gm firm ricotta, coarsely crumbled; 150 ml olive oil; ¼ cup (loosely packed) thyme; Finely grated rind of 1 lemon; 1 tsp dried chilli flakes; 6 quail, butterflied; 50 ml each vincotto and red wine vinegar; 2 pink lady apples, julienned; 2 witlof, leaves separated; 1½ cups (loosely packed) watercress, trimmed; ½ cup (loosely packed) flat-leaf parsley; To serve: pepitas

Ingredients

120 gm firm ricotta, coarsely crumbled

150 ml olive oil

¼ cup (loosely packed) thyme

Finely grated rind of 1 lemon

1 tsp dried chilli flakes

6 quail, butterflied

50 ml each vincotto and red wine vinegar

2 pink lady apples, julienned

2 witlof, leaves separated

1½ cups (loosely packed) watercress, trimmed

½ cup (loosely packed) flat-leaf parsley

To serve: pepitas

Method

Main

1.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.

2.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.

3.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.

Styling by Emma Knowles

Styling by Alice Storey