Grilled Quail with Chickpea Puree

Ingredients

• 4 quails
• 2 Garlic cloves
• 2 Tbsp pomegranate syrup
• 2 tbsp plant oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin (ground)
• Pepper (freshly ground)
• Salt
• 0.5 lemon (juice)
• 350 g dried chickpeas
• 60 g walnut kernels
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 chicory
• 1 small radicchio
• a handful mint
• 3 tbsp balsamic vinegar
• 1 tsp Honey
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the quails, pat dry, cut along the back and flatten. Peel and finely chop the garlic for the Marinade. Mix with syrup, oil, cinnamon, cumin, pepper and lemon juice. Rub onto the quails and cover in the refrigerator overnight.

2. 2.

   Soak the chickpeas overnight in water as well.

3. 3.

   Drain the chickpeas and simmer covered in a pot of water for about 45 minutes until soft.

4. 4.

   Remove the quails from the Marinade and place on a grill grate (flattened). Season with salt and cook over high heat with the lid closed, turning regularly for about 20 minutes. Brush with Marinade frequently during cooking.

5. 5.

   Finely chop the walnuts. Drain the chickpeas and mash with a potato masher. Mix in oil, lemon juice and walnuts, seasoning with salt and pepper to taste.

6. 6.

   Wash and trim the chicory and radicchio, slicing both into fine strips. Rinse the mint, shake dry, pluck leaves and chop. Toss the salad with mint, balsamic vinegar, honey, olive oil, salt and pepper, adjusting seasoning as needed.

7. 7.

   Plate the chickpea puree alongside the salad and top with the grilled quails.