60ml (¼ cup) extra virgin olive oil, plus extra, to drizzle
1 lemon, zested, juiced
2 tbs dry white wine
4 rosemary sprigs, leaves picked
4 garlic cloves, crushed
4 quails, butterflied
Lemon wedges, to serve
3 tbs Greek olive oil
1 tbs lemon juice
1 tsp dried oregano
1 Lebanese cucumber, sliced
20 Kalamata olives
4 vine-ripened tomatoes, quartered
½ red onion, thinly sliced
100g Greek feta cheese, crumbled
1. Whisk oil, lemon zest and juice and wine in a large bowl. Stir in rosemary and garlic. Season well. Add quails and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
2. To make salad, whisk oil, lemon juice and oregano in a large bowl. Season. Add remaining ingredients and toss to coat.
3. Preheat a barbecue over medium heat. Add quail and cook, turning, for 6 minutes or until charred all over and cooked, but still pink in the middle.
4. Divide quail and salad among serving plates. Drizzle with oil and serve with lemon wedges to the side.
NOTE: This recipe has been tested.