Name: Quail with cracked wheat, figs and aged balsamic vinegar
Yield: 4
Ingredients: 300 gm coarse cracked wheat; 3 golden shallots, thinly sliced; 1 small garlic clove, finely chopped; Juice of 1½ lemons; ½ radicchio, leaves coarsely torn; 1½ cups coarsely chopped flat-leaf parsley; 100 gm roast hazelnuts, coarsely chopped; 120 ml extra-virgin olive oil, plus extra for brushing; 8 butterflied jumbo quail; 6 figs, coarsely crushed; 2 tbsp aged balsamic vinegar

Ingredients

300 gm coarse cracked wheat

3 golden shallots, thinly sliced

1 small garlic clove, finely chopped

Juice of 1½ lemons

½ radicchio, leaves coarsely torn

1½ cups coarsely chopped flat-leaf parsley

100 gm roast hazelnuts, coarsely chopped

120 ml extra-virgin olive oil, plus extra for brushing

8 butterflied jumbo quail

6 figs, coarsely crushed

2 tbsp aged balsamic vinegar

Method

Main

1.Place cracked wheat in a heatproof bowl, pour over enough boiling water to cover by 1cm and stand until tender (8-10 minutes), then drain well and transfer to a large bowl.

2.Meanwhile, combine shallot, garlic and lemon juice in a small bowl, stand until softened (2-3 minutes), add to cracked wheat with radicchio, parsley and hazelnuts. Add 60ml olive oil, season to taste, toss to combine.

3.Heat 30ml olive oil in a large frying pan over medium-high heat, add quail skin-side down, cook until browned (2-3 minutes), turn, cook until just cooked through (1-2 minutes), then remove from pan and keep warm. Add figs and vinegar to pan, cook until figs start to break down (2-3 minutes), add remaining olive oil, season to taste, spoon over quail and serve with cracked wheat salad.