Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Pa

Ingredients

• 400g Game Farm Quail Breasts
• 4 tbsp Bitton Orange jelly
• 1 punnet cherry tomatoes, halved
• 10 sprigs fresh asparagus, trimmed, blanched and cut into 2cm pieces
• 1/2 telegraph cucumber, sliced in half lengthways then cut into 1 cm pieces
• 1/2 Spanish onion, finely sliced
• 100g fetta cheese, crumbled
• 1/2 bunch fresh parsley, whole leaves only
• 2 tbsp Bitton Lemon Dressing
• Sea salt and freshly cracked black pepper