Chargrilled Quail With Figs, Rocket, Ricotta and Mint

• 2 tablespoons honey
• 13 cup olive oil
• 4 whole quail, butterflied (ask your butcher to do this)
• 4 rosemary sprigs
• 1 lemon, halved
• 1 garlic clove, finely chopped
• 1 tablespoon red wine vinegar
• 14 cup extra virgin olive oil
• 1 bunch rocket
• 12 bunch mint leaf
• 8 figs, roughly torn
• 12 cup fresh ricotta

1. Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
2. Place the quail on a baking tray and drizzle the honey mixture over the top.
3. Tuck a sprig of rosemary under each quail, then cover and leave to marinate in the fridge for 1 hour.
4. Preheat a barbecue or chargrill to medium-high.
5. Grill the quail, turning once, for 8 minutes or until golden and cooked through.
6. Transfer quails to a warmed plate and squeeze over lemon juice.
7. Cover loosely with foil and allow to rest for 5-10 minutes.
8. Meanwhile, whisk the garlic, red wine vinegar and extra virgin olive oil together in a small bowl.
9. Season with sea salt and freshly ground black pepper.
10. Toss the rocket and mint leaves together and divide among 4 serving plates.
11. Top with the torn figs, dot with ricotta and drizzle with the dressing.
12. Place a quail on each plate and finish with a grind of black pepper.

honey, olive oil, rosemary sprigs, lemon, garlic, red wine vinegar, extra virgin olive oil, rocket, mint leaf, fresh ricotta

Taken from www.food.com/recipe/chargrilled-quail-with-figs-rocket-ricotta-and-mint-507734 (may not work)