Pan-Roasted Quail with Spinach and Bocconcini Salad

Serves 1 (as a light meal)

  • 1 quail, butterflied and boned
  • 1 tablespoon cooking oil
  • 1 bocconcini, quartered
  • 30g spinach leaves
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste
  1. In a hot frying pan, seal quail skin-side down in cooking oil until golden, then turn and cook for another minute.
  2. Toss bocconcini with spinach and dress with balsamic vinegar, olive oil, pepper and salt. Arrange on plate and top with quail.

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