1. Cook pasta as per packet directions. Once cooked, refresh pasta under cold running water, drain and toss pasta with a little olive oil and set aside.
  2. To make the marinade, combine the oregano, garlic, sumac and olive oil in a large bowl, add the prepared quails and marinate for 2 hours.
  3. Place beetroots into a saucepan and cover with water. Bring to the boil and cook beets until tender. Once cooked, drain and remove skins.
  4. Whilst beetroots are hot, cut into quarters and place into a bowl along with orange juice, (reserve the zest) and 2 tbsp of the olive oil. Cover with glad wrap and stand for 10 minutes.
  5. In a griddle pan or a char plate on a bbq, heat to medium heat and grill quails 5 minutes on either side or until cooked.
  6. When the quail is cooked squeeze the lemon juice over quails and turn off heat and cover. Salad
  7. Take the bowl with beets and add risoni, orange zest, pistachios, watercress leaves and crumbled fetta.
  8. Season with salt and pepper.
  9. In a small bowl mix together balsamic and remaining olive oil (3 tbpsn). Pour over salad and mix softly.
  10. Evenly distribute salad over 4 plates and finish by placing quails on top.

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