Barbecue quail with green chilli, lemon and fennel

Step 1

To butterfly quail, place breast-side down on chopping board. Use kitchen scissors to cut either side of the backbone. Remove and discard. With quail breast-side up, use your hand to push flat, breaking the breast bone.

Step 2

For the marinade, pound toasted seeds in mortar and pestle with other ingredients and a pinch of salt flakes to a coarse paste. Transfer to a large bowl, add quail, and toss to combine. Cover and chill for 4 hours.

Step 3

Preheat barbecue or chargrill to medium-high heat. Drizzle quail with oil and cook breast-side down for 1-2 minutes until grill marks appear. Turn, reduce heat to low and cook, covered for 6 minutes or until cooked through. Remove from heat and rest, loosely covered with foil, for 10 minutes.

Step 4

For the salad, combine cucumber, fennel, lemon zest and juice, half the herbs and the yoghurt.

Step 5

Serve quail with salad, scattered with sliced chilli and remaining herbs.