Wood Fired Quail, Pea, Bacon & Chicory Salad - James Martin Chef

Ingredients

• 4 medium quails
• Cumin
• Oil
• 350g Peas
• 6-8 rasher streaky Bacon
• 8 leaves Mint
• 50g Caramelised onions
• 1 head chicory
• 1 tbsp Dijon mustard
• 2 tbsp Lemon juice
• 5 tbsp Sunflower oil
• Remove the wishbone from the quail, and use poultry shears to cut out the back bone
• Place the quail breast side up and press lightly to flatten, insert skewers through legs to breast in a diagonal direction
• Rub over oil and cumin, season with salt, cook in wood fired oven for 5-6 minutes
• Grill the bacon on the konro until charred and crispy. Shred the bacon and mix with the peas and caramelised onions
• Finely shred the chicory and mint and mix into the salad (save the tips for later)
• Whisk together the Dijon mustard with the lemon juice and slowly whisk in the oil. When emulsified season and use to dress the salad
• Taste and season the salad
• Remove the skewers from the quail when cooked and serve alongside the salad. Finish with the tips of the chicory.