Marinated quail salad with peach, fetta and pomegranate seeds

Serves 4

4 jumbo quail (ask your butcher to butterfly)

olive oil to brush

grill plate

Marinade

2 garlic cloves, finely chopped

1 orange, juice and zest

1 tsp ground cinnamon

1 tsp sumac

3 tbsp pomegranate molasses

pinch sea salt

Salad

150g mizuna leaves or other greens of choice

2 tbsp fresh basil leaves

100g walnut pieces, dry-roasted in frying pan

2 big peaches, finely sliced

100g creamy fetta or goat's cheese

1 small red onion, finely sliced

seeds from 1 pomegranate

Dressing

3 tbsp extra virgin olive oil

1 tbsp honey

1 orange, juice and zest

1 tbsp pomegranate molasses

pinch sea salt

Cut each quail into four pieces. Combine marinade ingredients and marinate quail for 4 hours or overnight. Drain the quail. Brush a grill plate with a little olive oil and heat to high. Sear quail for a minute or two to char slightly. Turn down heat, turn quail over and cook for another few minutes. Arrange the salad ingredients. Lay quail pieces over salad. Combine dressing ingredients and drizzle over salad.