What you'll need
Serves 1 (as a light meal)
- 1 quail, butterflied and boned
- 1 tablespoon cooking oil
- 1 bocconcini, quartered
- 30g spinach leaves
- 1 teaspoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
- salt and pepper to taste
The easy bit
- In a hot frying pan, seal quail skin-side down in cooking oil until golden, then turn and cook for another minute.
- Toss bocconcini with spinach and dress with balsamic vinegar, olive oil, pepper and salt. Arrange on plate and top with quail.
