Warm quail salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Quail | |
| ½ | Aubergine; sliced | |
| 1 | Clove garlic; smashed | |
| 1 | Handful basil leaves | |
| 5 | Cherry tomatoes; quartered | |
| 50 | millilitres | Balsamic vinegar |
| 6 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
1 Remove the breasts and legs from the quail and fry in 1 tbsp olive oil for a few minutes until nicely browned.
2 Fry the aubergine slices in 1-2 tbsp olive oil with the garlic until softened.
3 In a blender, puree the basil leaves with 4 tbsp olive oil, and season.
4 Reduce the balsamic vinegar in a saucepan to 1 tablespoon.
5 Assemble the salad; serve the quail breasts and legs with the aubergine, cherry tomatoes. Drizzle over the basil oil and reduced balsamic vinegar.
Converted by MC_Buster.
Per serving: 956 Calories (kcal); 94g Total Fat; (87% calories from fat); 22g Protein; 8g Carbohydrate; 83mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.