Grilled quail with farro and vegetable salad

Ingredients

For 1 serving

• Quail1.5
• Lemon0.5
• Farro50 g
• Zucchini100 g
• Cherry tomatoes100 g
• Arugula30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the spelt for 25 minutes, until tender but still with some bite; drain and spread out to cool slightly.
2. Meanwhile spatchcock the quails: with kitchen scissors cut along the backbone and press on the breast to flatten them. Put them on a plate with the lemon juice, pepper and half the oil and let them take on flavour while you prepare the rest.
3. Wash and trim the courgettes and slice them lengthways about half a centimetre thick; halve the cherry tomatoes; wash and dry the rocket.
4. Heat a griddle over high heat and grill the courgettes for 2–3 minutes per side, until marked and tender; salt them and set aside.
5. On the same griddle, over medium heat, grill the quails for 6 minutes per side, skin side first, until golden and the meat near the bone is no longer pink; season with salt.
6. Toss the spelt with the chopped courgettes, cherry tomatoes, rocket, the remaining oil and a pinch of salt and serve with the quails.