Low Carbohydrate Salads Recipes - Spiced Quail and Mushroom Salad Recipe

Ingredients

Serve 4

• 8 quail breasts

• 5ml/1 tsp paprika

• salt and ground black pepper

For the salad:

• 25g/1oz/2 tbsp butter

• 75g/3oz/generous

• 1 cup chanterelle mushrooms, sliced if large

• 25g/1oz/3 tbsp walnut halves, toasted

• 30ml/2 tbsp walnut oil

• 30ml/2 tbsp olive oil

• 45ml/3 tbsp balsamic vinegar

• 115g/4oz mixed salad leaves

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Method:

1. Preheat the grill (broiler). Arrange the quail breasts on the grill rack, skin-sides up. Sprinkle with half the paprika and a little salt.

2. Grill (broil) the breasts for 3 minutes, then turn them over and sprinkle with the remaining paprika and a little salt. Grill for a further 3 minutes, or until cooked through.

3. Transfer the quail breasts to a warmed dish, cover with foil and leave to stand while preparing the salad.

4. Heat the butter in a frying pan until foaming and cook the chanterelles for about 3 minutes, or until just beginning to soften. Add the walnuts and heat through. Remove from the heat.

5. Meanwhile, make the dressing, whisk the oils with the balsamic vinegar, then season and set aside.

6. Using a sharp knife, slice the cooked quail breasts thinly and arrange them on four individual serving plates with the warmed chanterelle mushrooms and walnuts and mixed salad leaves.

7. Drizzle the oil and vinegar dressing over the salad and serve immediately while still warm.

Note: A warm Salad of grilled quail, walnuts, mushrooms and salad leaves is perfect for a hearty autumn or winter meal. It is warming and tasty yet contains barely any carbohydrate.