Grilled quails with zhug and a cauliflower salad

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

 

By Matt Tebbutt

Ingredients

For the quails

  • 100ml/3½fl oz olive oil
  • 1 tbsp barbecue sauce
  • 5 garlic cloves, crushed
  • 2 shallots, finely chopped
  • 1 tomato, roughly chopped
  • 1 green chilli, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 small bunch coriander, roughly chopped
  • 4 quails, spatchcocked (ask your butcher to do this for you)
  • 100ml/3½fl oz lemon juice

For the zhug

  • 1 bunch coriander, finely chopped
  • 1 bunch parsley, finely chopped
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 1 tbsp honey
  • ½ tsp ground cardamom
  • 50ml/2fl oz olive oil
  • salt and freshly ground black pepper

For the cauliflower salad

  • 1 head cauliflower, broken into florets
  • light tahini
  • 30ml/1fl oz pomegranate molasses
  • 2 tbsp finely chopped flatleaf parsley, for garnish
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