4-6 butterflied quails (de-boned with only the leg bones still in. They can be ordered from your butcher.)
2 cloves garlic, peeled and thinly sliced
1/4 bunch thyme
150 ml olive oil
Salt and pepper
500 g dried green lentils
‘De Puy' or ‘Mount Zero'
1 medium sized carrot, peeled
1 small onion, peeled
1 stick celery
Golden Raisin Purée
150 g golden raisin
Sherry vinegar, to taste
Salt, to taste
250 ml champagne vinegar
50 g water
50 g sugar
20 red Thompson seedless grapes
75 ml sherry vinegar
50 g Dijon mustard
150 ml olive oil
Salt and pepper, to taste
1 bunch parsley, finely chopped
1 bunch chives, finely chopped
2 shallots, peeled and thinly sliced
2 heads radicchio
500 g wild rocket
1/2 head cos lettuce, roughly chopped into medium pieces
Thinly slice the garlic and place in a bowl with the thyme sprigs and olive oil. Marinate the quail in this for 4 hours minimum (overnight is better). Set aside until ready to cook.
Rinse lentils in a colander under cold water until the water runs clear.
Place them in a pot with the carrot, onion and celery. Cover with cold water.
Cook over a medium heat at a simmer for about 15 minutes or until the lentils are tender.
Strain them and remove and discard the carrot, onion and celery.
Season with salt and drizzle with olive oil. Let cool at room temperature.
Golden Raisin Puree:
Place the golden raisins in water and bring to the boil.
Take off the heat and strain. Place this in a blender and blitz adding water if necessary.
Finish with sherry vinegar and salt to taste (should taste sweet and sour).
Bring the vinegar, water and sugar to boil. Cut the grapes in half and place in a bowl. Pour the hot pickling mixture over the grapes and let cool.
Whisk the vinegar and mustard together in a bowl and drizzle in the oil slowly, like a mayonnaise. Season with salt and pepper.
Heat a pan or griddle on high heat and cook quail for 2-3 minutes on one side until it has good colour. Turn over and just seal the other side. Take out of the pan and rest on a plate.
Mix the lentils with the chopped herbs and sliced shallots and add the dressing.
Grab a platter and place some golden raisin purée on the bottom.
Dress the salad greens and arrange on the platter. Place the lentils over the top. Place the cooked quails on top and then scatter with pickled grapes.
Recipe provided by Epocha
Photo Credits: Flavours of Urban Melbourne by Smudge Publishing RRP $80