Margan Restaurant was recently awarded gold for “Excellence in Food Tourism” at the Qantas Australian Tourism Awards. The Sydney Morning Herald Good Food Guide awarded it one hat in its 2017 edition and the adjoining Margan winery, operated by winemaker Andrew Margan, has long been rated 5 Stars by Halliday’s Wine Companion.

This first recipe comes from Lisa Margan, owner and restaurateur of Margan Restaurant.

Honey and Thyme roasted Quail with Feta, Quinoa, Cranberry and Pecan Salad

Serves 4.

This dish is bright, colourful and most of it can be prepared in advance so is a great one for entertaining. It works equally well for a fast and nutritious home-cooked meal with the superfood powers of pomegranate, cranberry and quinoa and honey. We have our own hives at Margan so love to use our own honey.

4 quails deboned and butterflied

10 sprigs of thyme (picked)

4 tbls honey

Cracked black pepper

Flaked sea salt

Pre-heat oven to 220 degrees on grill.

Season each quail skin side and flesh side with generous salt and pepper.

Place quails on baking tray skin side up and brush with honey and sprinkle picked thyme.

Place in oven and roast for 5 minutes or until the skin is slightly blackened and flesh is still pinkish.

Remove and place on cutting board and allow to rest for five minutes.

Cut the quail in quarters, separating the two breasts and marylands.

Ingredients

¼ cup toasted pepita seed

½ cup feta (cubed)

1 cup cooked quinoa

500g mixed leaf lettuce

¼ cup diced cranberries

Dressing ingredients

¼ cup Pomegranate molasses

½ cup Chardonnay vinegar

½ cup Vegetable oil

Pinch of salt

Add the molasses, oil and vinegar to a mixing bowl and whisk until combined.

Check taste and adjust as you like then season with salt and put aside.

Combine all ingredients to a big bunch of salad, toss to combine. Dress with as much dressing as you like, serve.