Ingredients
Method
1.Using kitchen scissors, cut along both sides of each quail’s backbone, discard backbones. Place each quail flat, skin-side down, on chopping board, discard rib cages. Cut each quail into quarters.
2.Blend or process chilli, garlic, oil and half of the lemon juice until smooth, combine with quail pieces in large bowl. Cover, refrigerate 20 minutes.
3.Meanwhile, segment peeled mandarins over large bowl to save juice. Reserve segments with juice.
4.Cook undrained quail on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through.
5.Meanwhile, boil, steam or microwave peas until just tender, drain.
6.Place quail and peas in large bowl with mandarin segments and juice, watercress, nuts, grapes and remaining lemon juice, toss gently to combine.
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Jewelled rice
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