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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