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Ingredients:
8 quail breasts (marinated)
120gm green lentils (soaked in cold water for at least 4 hrs)
40 gm diced carrot, leek and celery
50 ml red vinegar dressing
40 gm red capsicum
40 gm yelow zucchini
40 gm green zucchini
40 gm streaky bacon (lardons)
10 gm lambs lettuce
25 gm curly endive
20 gm coral lettuce
salt and fresh pepper
sprigs of fennel
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Method: |
- Cook the lentils in boiling salted water, drain and wash under cold running water.
- Blanch the diced vegetable.
- Mix the lentils and diced vegetables with a little of dressing. Season to taste.
- Cut the zucchini and capsicum into long thin strips.
- Char grill the quail breasts, then cut each breast into two lengthways.
- Mix the quail with vegetable strips and bacon lardons.
- Toss in a little of the dressing and season with salt and pepper.
- 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.
- Garnish with sprigs of fennel. Serve cold.
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