Ingredients

• 4 red chillies
• chopped
• 4 garlic cloves
• chopped
• 1 bunch coriander
• roots only
• finely chopped
• 1 tsp salt
• 4 tsp caster sugar
• 8 tsp rice wine vinegar
• 4 quail
• spatchcocked
• 2 spring onions
• sliced at an angle
• small bunch fresh coriander
• leaves only
• small bunch fresh mint
• leaves only
• small bunch fresh parsley
• leaves only
• 1 red onion
• sliced into rings
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tbsp sake (or dry sherry)

Directions

• Preheat the oven to 180C/365F/Gas 4.
• For the marinade
• mix the chillies
• garlic
• coriander roots
• salt
• sugar and rice wine vinegar together in a bowl.
• For the quail
• place the spatchcocked quail into the marinade and marinate for a minimum of two hours
• preferably overnight
• in the fridge.
• Remove the quail from the marinade and cut the quail in half lengthways (so that each portion has one leg and one breast).
• Heat a large ovenproof griddle pan until very hot.
• Thread a metal skewer through each quail half and place onto the griddle pan
• skin-side down. Chargrill for 3-4 minutes
• until brown griddle marks appear on the skin.
• Transfer the quail to the oven to roast for 5-10 minutes
• or until completely cooked though.
• For the salad
• place the spring onions
• coriander
• mint
• parsley and red onion into a clean bowl and mix together.
• For the salad dressing
• mix together the soy sauce
• lemon juice and sake (or dry sherry) in a separate bowl. Drizzle most of the dressing over the salad.
• To serve
• spoon a small amount of the salad onto each plate and top with two quail halves. Drizzle a little extra dressing over.