Harissa Quail with Chopped Salad
Little spatchcocked quail rubbed with harissa, lemon and honey, charred hot and served with a crisp herby salad.
- Time40 min plus marinating
- LevelEasy
- Costabout £6.00 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the harissa, lemon zest, 1 tablespoon of the juice, honey, first measure of oil, garlic and cumin in a large bowl with a good pinch of salt.
- 2
Add the quail and rub the paste into every crevice. Cover and marinate in the fridge for at least 1 hour, or up to 8 hours.
60 min - 3
Heat the oven to 220°C (200°C fan), or light the barbecue. Lay the quail skin side up on a tray, or skin side down on the grill.
- 4
Roast for 20 minutes, or grill for 6 to 7 minutes a side, until the skin is dark and sticky and the juices run clear. Rest for 5 minutes.
20 min - 5
Meanwhile toss the cucumber, tomatoes, onion, mint and parsley with the second measure of oil, the rest of the lemon juice and a pinch of salt.
- 6
Serve the quail on the salad. Eat with your fingers and a lemon wedge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
