Grilled Cinnamon Quail on Roast Carrot & Ginger Salad with Pomegranate from The Sugar Club Cookbook

Ingredients

• ½ teaspoon coarsely ground black pepper
• ½ teaspoon salt
• Seeds of 1 very red and ripe pomegranate
• ½ cup fresh coriander leaves
• Grated zest and juice of 1 lemon
• 2 medium-sized red onions, peeled and finely sliced
• 50ml (1¾fl oz) extra virgin olive oil
• 2 tablespoons grated peeled ginger
• 3 teaspoons tamari
• Grated zest of 1 lemon
• 80ml (3fl oz) olive oil
• 2 medium-sized carrots, peeled and finely sliced
• 6 quail, fattened out as described
• 1 cinnamon stick, ground in a spice grinder (or 1½ teaspoons powdered cinnamon)
• 2 tablespoons pomegranate syrup