Name: Autumn quail salad with baked ricotta and apple
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 120 gram firm ricotta, coarsely crumbled; 150 millilitre olive oil; finely grated zest 1 lemon; 1 teaspoon dried chilli flakes; 1/4 cup (loosely packed) thyme; 6 quail, butterflied; 50 millilitre each vincotto and red wine vinegar; 2 pink lady apples, julienned; 2 witloof, leaves separated; 1.5 cup (loosely packed) watercress, trimmed; 1/2 cup (loosely packed) flat-leaf parsley; pepitas (pumpkin seeds), to serve

Autumn quail salad with baked ricotta and apple

Salad can stay on the menu during the colder months with this comforting combination of quail, ricotta and apple. Ready in just 20 minutes, this gluten-free recipe is sure to be an autumn favourite

Ingredients

120 gram firm ricotta, coarsely crumbled

150 millilitre olive oil

finely grated zest 1 lemon

1 teaspoon dried chilli flakes

1/4 cup (loosely packed) thyme

6 quail, butterflied

50 millilitre each vincotto and red wine vinegar

2 pink lady apples, julienned

2 witloof, leaves separated

1.5 cup (loosely packed) watercress, trimmed

1/2 cup (loosely packed) flat-leaf parsley

pepitas (pumpkin seeds), to serve

Method

1.Preheat oven to 180°C. Scatter ricotta on an oven tray lined with baking paper. Drizzle with 50ml olive oil, scatter over zest, chilli flakes and a third of the thyme. Season to taste and bake until golden (10-12 minutes). Set aside to cool slightly.

2.Drizzle quail with 40ml oil, scatter with half the remaining thyme and season to taste. Heat a large frying pan over medium-high heat, add quail in batches skin-side down and cook, turning occasionally, until golden and cooked through (6-8 minutes). Set aside to rest.

3.Whisk vincotto, vinegar and remaining oil in a bowl, season to taste.

4.Combine apple, witloof, watercress, parsley, ricotta and remaining thyme in a large bowl, drizzle with dressing, season to taste and toss to combine. Add quail, toss to combine and serve with pepitas, to scatter over.

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Ingredients

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