Warm salad of quail, grapes and witlof

  • Serves 4-6


  • 6 Rannock farm quail (available from deli)*
  • 30 ml vegetable oil for cooking quail
  • 200 g seedless green grapes
  • 200 g witlof
  • 200 g radicchio
  • 150 g thinly sliced pancetta (grilled till crisp)*
  • 100 g walnuts (roasted)
  • 50 ml Maggie Beer verjuice*
  • 30 ml Josephs extra virgin olive oil*
  • 50 ml walnut oil*
  • 50 ml Josephs extra virgin olive oil*
  • 30 ml Maggie Beer verjuice*
  • salt and pepper to taste
*Ingredients available from Togninis Milton.


Cut quail in half, rinse in cold water, pat dry. Following this, season with sea salt and cracked pepper. Heat a heavy pan with oil until very hot, sear quail on both sides and place in an ovenproof dish. They will require only 5 – 7 minutes in a hot (180 degree C) oven to complete cooking. Heat oil in a heavy pan. Saute washed grapes till skins have spilt. Add 50ml verjuice, cook a further 1 minute. Remove grapes and set aside. Mix witlof, radicchio, grapes and walnuts together with dressing. To serve: Arrange salad and the place quail on top. Pour pan juices over salad and top with grilled pancetta.

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