Ingredients

5 Pieces quail, butterflied & de-boned

½ Lemon, juice

1 Red chilli, sliced

2 Tbsp Pukara Estate Fig Balsamic

2 Figs, cut in half

Pukara Estate Premium EVOO

Method

Place quail onto a hot char grill and cook for approximately 2-3 minutes on each side. Remove and place onto a warming plate.

In a bowl, combine figs with fig balsamic, a drizzle of olive oil, a pinch of salt, lemon juice, and chilli. Mix until the figs are coated.

Place the coated figs onto the char grill and cook for approximately 2-3 minutes on each side.

Serve the grilled figs on top of the quail with a drizzle of the balsamic dressing over the top.