Persian quail, fig & pomegranate salad

Step 1

To make the dressing, combine shallot, sumac, cinnamon, sugar, pomegranate molasses and extra virgin olive oil in a small bowl; season.

Step 2

Place quail in a glass or ceramic bowl with half the dressing; toss to coat well. Cover; refrigerate 4 hours or overnight.

Step 3

Preheat oven to 180°C/350°F.

Step 4

Heat 2 tablespoons of the olive oil in a heavy-based frying pan over medium heat; cook quail, in batches, skin-side down, for 4 minutes or until golden.

Step 5

Transfer quail, skin-side up, to an oven tray; roast 5 minutes or until breast meat is still slightly pink. Remove from heat; rest 10 minutes. Cut each quail in half along the breastbone, then in half again between legs and breasts to give four pieces.

Step 6

Lightly brush bread on each side with remaining olive oil, place on an oven tray; bake 8 minutes or until crisp and golden. Cool, then break into large pieces.

Step 7

Tear radicchio leaves into large pieces. Place radicchio in a large bowl with herbs, nuts, figs, feta, pomegranate seeds, remaining dressing and quail; toss gently to combine.

Step 8

Serve immediately with toasted bread.