Hummus with grilled quail, pomegranate molasses and parsley salsa

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2 tbsp olive oil


1½ tsp ground allspice


1½ tbsp pomegranate molasses, plus ½ tbsp to serve


1½ tbsp soy sauce


1 tsp lemon zest


2 garlic cloves, peeled and crushed


1 tsp maple syrup


2 thyme sprigs


Flaked sea salt and black pepper


4 quail (1kg), breasts taken off thebone, legs and thighs cut off in one piece


For the parsley salsa


10g parsley leaves, finely chopped


1 garlic clove, peeled and crushed


2 tbsp olive oil


1 lemon – zest finely grated, to get ½ tbsp, then juiced, to get 1 tbsp


For the hummus


300g freshly cooked chickpeas (click here for recipe)


½ garlic clove, peeled and crushed


1 lemon – zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp


1 tbsp olive oil


100g Greek-style yoghurt


Flaked sea salt and black pepper



There’s a bit of work involved here, but this is a glorious dish to delight any hummus lover. Separating the quail into breasts and legs is a little tricky, so ask your butcher to do it if you’re unsure (use the carcasses for stock or gravy). Another option is to use boneless chicken thighs, and adjust the cooking time according to their size. You’ll need four long metal skewers (or wooden skewers soaked in water for 10 minutes).


Prep 5 min
Marinate 2 hr
Cook 40 min
Serves 4

Method

Mix the first eight ingredients in a large container with a teaspoon and a half of flaked salt and plenty of pepper.


Put the quail in the marinade, mix everything together, then leave to marinate for two hours at room temperature (or in the fridge overnight). Thread two breasts and two legs/thighs on to each skewer. Discard the thyme.


Mix all the salsa ingredients with a generous pinch of flaked salt and a good grind of pepper.


Put two thirds of the chickpeas in a food processor with the garlic, lemon zest, lemon juice, oil, 80g yoghurt and a quarter-teaspoon of flaked salt, and blitz smooth. Transfer to a saucepan and set aside.


Heat a griddle pan on a high heat until very hot. Lay in the skewers skin side down and grill for five minutes on each side, until crisp and golden brown, then leave to rest for five minutes.


Put the pan of chickpeas on a medium-high heat with the remaining 100g whole chickpeas and gently heat for a few minutes, until warm. Transfer to a platter with a lip and stir in the remaining 20g yoghurt, so you have streaks of yoghurt through the chickpeas.


Arrange the quail skewers on top of the hummus. Spoon on the salsa, finish with a drizzle of pomegranate molasses and serve.

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Perfect with

  1. The Picnic Hamper + Prosecco

    The Picnic Hamper + Prosecco
    £60.00

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