Persian quail, fig & pomegranate salad
Persian quail, figs, and pomegranate salad—delicious, healthy, and quick to prepare. Perfect for a special dinner or light meal.
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
- 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 grams feta, crumbled
- 1/2 pomegranate (225g), seeds removed
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