Smoked Quail, Radicchio, Frekkah & Orange Salad

  • Serves 6 as an Entree

Ingredients

  • 3 Brisbane Valley Smoked Quail*
  • 250g Mt Zero Freekeh*
  • 150g Rogue Creamery Smokey Blue*
  • 100g Toasted Pecans or Walnuts
  • 2 Navel Oranges, segmented
  • 1 Bunch Radicchio, torn
  • 100g Rocket
  • Dressing
  • 60ml Joseph’s 2019 First Run EVOO*
  • 10ml Forum Cabernet Sauvignon Red Wine Vinegar*
  • 1/2 Tsp Rose Harissa Pesto*
  • 30ml Orange Juice
  • 1 Teaspoon Sugar 
  • Salt and pepper to taste
*Ingredients available from Togninis Milton.

Method

Cook 1 cup of freekeh in 2 1/2 cups of water, bring to boil and then simmer on a low heat covered for approximately 35- 40 minutes till water is absorbed and grains are tender. Drain and set aside to cool. For the dressing, combine all ingredients in a jar and shake until thickened. Tear radicchio leaf into smaller pieces put together with rocket leaf and gently wash in iced water, spin and store in fridge covered until needed. Segment oranges and set aside. Carefully toast pecan or walnuts till slightly browned – allow to cool. To serve, simply assemble all salad ingredients and place on a serving platter. Crumble blue cheese over salad, place quail and nuts.

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