Barbecued quail with fig and walnut salad
An exquisite barbecued quail dish with a fig and walnut salad for special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 9 quails (1.5kg)
- 6 figs (360g), quartered
- 1 cup (100g) walnuts, roasted
- 100 grams baby rocket leaves (arugula)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme leaves
- 3/4 cup (180ml) balsamic vinegar
- 1/2 cup (180g) fig paste
- 1 1/2 tablespoon honey
- 1/4 cup loosely packed fresh thyme leaves
- 1 1/2 tablespoon red wine vinegar
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