Ingredients

4 quails, cut down the middle of the backbone with scissors and flattened out.

MARINADE

3 Tbsp pomegranate molasses

1 tsp cinnamon

1/2 medium onion, grated

2 garlic cloves, crushed to a paste with salt

a pinch of allspice

200g of watercress

Directions

Mix the marinade ingredients together and rub all over the quail. Leave to marinate for at least 2 hours in the fridge.

Oil the grill and make sure it is medium and not high heat. After you colour the outside of the meat , put it over on indirect heat to finish the grilling. YOu can use a charcoal or a gas bbq.

5-8 minutes a side and season with salt and pepper.

Serve with watercress salad with pomegranate dressing.

Recipe from MORO the cookbook.