- 300 gm coarse cracked wheat
- 3 golden shallots, thinly sliced
- 1 small garlic clove, finely chopped
- Juice of 1½ lemons
- ½ radicchio, leaves coarsely torn
- 1½ cups coarsely chopped flat-leaf parsley
- 100 gm roast hazelnuts, coarsely chopped
- 120 ml extra-virgin olive oil, plus extra for brushing
- 8 butterflied jumbo quail
- 6 figs, coarsely crushed
- 2 tbsp aged balsamic vinegar
- 1Place cracked wheat in a heatproof bowl, pour over enough boiling water to cover by 1cm and stand until tender (8-10 minutes), then drain well and transfer to a large bowl.
- 2Meanwhile, combine shallot, garlic and lemon juice in a small bowl, stand until softened (2-3 minutes), add to cracked wheat with radicchio, parsley and hazelnuts. Add 60ml olive oil, season to taste, toss to combine.
- 3Heat 30ml olive oil in a large frying pan over medium-high heat, add quail skin-side down, cook until browned (2-3 minutes), turn, cook until just cooked through (1-2 minutes), then remove from pan and keep warm. Add figs and vinegar to pan, cook until figs start to break down (2-3 minutes), add remaining olive oil, season to taste, spoon over quail and serve with cracked wheat salad.
This recipe is from the January 2011 issue of .
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