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Exotic Spiced Quail with Fig and Walnut Salad
Exotic Spiced Quail with Fig and Walnut Salad

Exotic Spiced Quail with Fig and Walnut Salad
A gourmet dish featuring quail with a fig and walnut salad, offering a balance of protein, healthy fats, and carbohydrates.
Exotic Spiced Quail with Fig and Walnut Salad
Ingredients:
1
Servings
  • 2
    item
     quail
  • 3
    item
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Quail with Fig and Walnut Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the quail with salt, pepper, and thyme.
  3. Heat olive oil in a pan over medium heat and sear the quail on all sides until golden brown.
  4. Transfer the quail to a baking dish and roast in the oven for 15-20 minutes.
  5. In a bowl, whisk together balsamic vinegar, honey, lemon juice, minced garlic, salt, and pepper to make the dressing.
  6. Toss mixed greens with figs and walnuts in the dressing.
  7. Serve the roasted quail on top of the salad.
Nutrition Per Serving 400 g Per 100g
Energy 1003 kcal 251 kcal
Protein 60 g 15.0 g
Fibre 10 g 2.5 g
Salt 2 g 0.5 g
Sugar 20 g 5.0 g
Carbohydrates 45 g 11.3 g
Fat 70 g 17.5 g
  • 2
    item
     quail
  • 3
    item
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the quail with salt, pepper, and thyme.

Heat olive oil in a pan over medium heat and sear the quail on all sides until golden brown.

Transfer the quail to a baking dish and roast in the oven for 15-20 minutes.

In a bowl, whisk together balsamic vinegar, honey, lemon juice, minced garlic, salt, and pepper to make the dressing.

Toss mixed greens with figs and walnuts in the dressing.

Serve the roasted quail on top of the salad.

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