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🍽️ Roasted Quail with Peach on Fresh Spinach and Radicchio Salad

385 kcal · 30 min · 4 servings

Ingredients

• 300 g kitchen-ready quail (2 kitchen-ready quail)
• salt
• pepper (from the mill)
• 2 thyme sprigs
• 1 tsp dried thyme
• 2 tbsp peanut oil
• 1 peach
• 0.25 head radicchio
• 1 spinach
• 1 tbsp sherry vinegar
• 0.25 tsp hot mustard
• salt
• pepper (from the mill)
• 2 tbsp peanut oil
• thyme sprig (for garnish)

Instructions

1. 1. Season the quails generously with salt and pepper.
2. 2. Place one sprig of thyme inside the cavity of each bird.
3. 3. Preheat your oven to 200 degrees Celsius using top and bottom heat.
4. 4. Heat the oil in a frying pan.
5. 5. Sear the quails on all sides until they are golden brown.
6. 6. Sprinkle fresh thyme leaves over the quails.
7. 7. Place the pan in the oven and roast the quails for 20 to 30 minutes.
8. 8. Wash the peaches thoroughly.
9. 9. Halve the peaches and remove the stone.
10. 10. Cut each peach half into four wedges.
11. 11. Add the peach wedges to the oven with the quails for the last 5 minutes of cooking time.
12. 12. Wash the radicchio and the spinach.
13. 13. Dry the vegetables well, ideally using a salad spinner.
14. 14. Divide the washed greens evenly onto two plates.
15. 15. Remove the quails from the oven and place them on top of the salad plates.
16. 16. Arrange the roasted peach wedges next to or on top of the quails.
17. 17. Garnish the dish with fresh thyme sprigs.
18. 18. Whisk all the vinaigrette ingredients together in a small bowl.
19. 19. Season the sauce to taste with salt and pepper.
20. 20. Drizzle the vinaigrette evenly over the salad.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 8 g