Spice-rubbed Quail

with daikon and green bean salad

Spice-rubbed Quail

with daikon and green bean salad


Combine all ingredients. Place quail in a shallow dish and pour marinade over. Refrigerate for at least 6 hours, preferably overnight. Preheat your oven to 200°C.


Whisk all ingredients together (except 1 tablespoon sesame seeds) and set aside.


Combine all ingredients in a large bowl.

To Serve

Take the quail out of the fridge and heat your BBQ grill to medium. Grill quail for 1-2 minutes either side then transfer to the preheated oven for 3 minutes until slightly pink inside.

Remove quail. While quail is resting, add 2 tablespoons of dressing to the salad and toss to combine.

Transfer salad to a serving platter. Arrange quail on top, drizzle with remaining dressing and sprinkle reserved sesame seeds over to finish.


Local Ingredient: Gawler River Quails

Wine pairing: Pauletts 2008 Polish Hill River Aged Release Riesling


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