4 quail, spatchcocked
For the marinade
3 tbsp pomegrante molasses
1 tbsp olive oil
1 tsp ground cinnamon
2 cloves garlic, finely grated
For the salad
1 bunch of watercress, picked over
100g good quality feta cheese, crumbled
1 tsp fresh oregano leaves, chopped
1 /2 pomegranate, seeds only
50g pinenuts, toasted
For the dressing
4 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
1 tbsp water
1 garlic clove, finely grated
1 /2 tsp caster sugar
1 /4 tsp ground cinnamon
Salt and pepper
1 Mix all the marinade ingredients together and rub all over the quail. Cover with clingfilm and leave to marinade in a dish for a few hours in the fridge or overnight.
2 When ready to cook, preheat the oven using Fan Grill at 200°C.
3 Transfer the quails, skin side up, on top of the anti-splash guard over the universal tray. Then place in the oven on shelf position 4, and set a minute minder for 14 minutes, checking the quail has a nice dark colour after that time.
4 In the meantime, make the dressing by mixing all the ingredients together in a bowl and whisking to emulsify. Check the seasoning, as it might need a little bit more sugar if it is too tart.
5 To serve, start by assembling the salad, layering the watercress in one side of a wooden board, scattering the cheese, oregano, pomegranate and pinenuts. Repeat the process and finish by drizzling the dressing.
6 Cut the quail in half and place them in the chopping board next to the salad. Dress with all the juices.
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