Pickled grapes are quick to make, will last up to a month and are great paired with roast duck, pork or lamb or added to salads. Fresh grapes also work well if you just can't be bothered.
- 4 butterflied jumbo quail (see note), at room temperature
- 60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling
- 600 gm mixed green beans and yellow beans, trimmed
- 1 celery heart, thinly sliced, plus a handful of pale, tender leaves
- 1/2 spanish onion, quartered and thinly sliced
- 1/2 cup (loosely packed) oregano
- 35 gm (1⁄4 cup) macadamia nuts, coarsely chopped
- 2 tsp sherry vinegar
- 80 ml (1⁄3 cup) sherry vinegar
- 40 gm caster sugar
- 200 gm red grapes, halved
- 1For quick-pickled grapes, bring vinegar, sugar, 1⁄2 tsp salt and 120ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add grapes, and set aside to lightly pickle while you cook the quail.
- 2Heat a barbecue or char-grill pan to high heat. Drizzle quail with a little oil, place on barbecue skin-side down and grill, turning once, until golden and charred (2-3 minutes each side). Cover with foil and rest.
- 3Drizzle beans with a little oil and grill, turning occasionally, until just tender (2-3 minutes). Combine with celery, onion, oregano, macadamia nuts and drained grapes (reserve 2 tbsp pickling liquid) in a large bowl.
- 4Shake olive oil, vinegar and reserved pickling liquid in a jar to combine, season to taste, drizzle dressing over salad and serve with quail cut into pieces.
Quail are available from select butchers and grocers.