Persian quail, fig & pomegranate salad

Ingredients

• Dressing
• 1 shallot (25g), chopped finely
• 1 teaspoon sumac
• 1/2 teaspoon ground cinnamon
• pinch of caster sugar
• 1 tablespoon pomegranate molasses
• 1/3 cup (80ml) extra virgin olive oil
• 4 x 200g jumbo quails, butterflied
• 1/4 cup (60ml) olive oil
• 1 piece lebanese bread (80g)
• 1 medium_piece radicchio (200g), outer leaves discarded
• 1/2 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed fresh flat-leaf parsley
• 1/2 cup (50g) walnut halves, roasted
• 6 ripe green figs (400g), sliced thickly
• 120 gram feta, crumbled
• 1/2 pomegranate (225g), seeds removed