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8 quail breasts, marinated
120gms green lentils
40 gms carrot, leek and celery
50 mls red vinegar dressing
40 gms red capsicum
40 gms yelow zucchini
40 gms green zucchini
40 gms streaky bacon, lardons
10 gms lambs lettuce
25 gms curly endive
20 gms coral lettuce
salt and fresh pepper
sprigs of fennel
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Method:
1. Cook the lentils in boiling salted water, drain and wash under cold running water.
2. Blanch the diced vegetable. Mix the lentils and diced vegetables with a little of dressing. Season to taste.
3. Cut the zucchini and capsicum into long thin strips.
4. Char grill the quail breasts, then cut each breast into two lengthways.
5. Mix the quail with vegetable strips and bacon lardons. Toss in a little of the dressing and season with salt and pepper.
6. Place some green lentil mixture on each plate. Toss some salad leaves in a little dressing arrange some on one plate, then position the quail mix on top.
7. Garnish with sprigs of fennel. Serve cold.
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