Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato

For Quail salad

• Flatten out the quails and season inside and out with salt.
• Heat 30 ml of the olive oil in a large heavy-based frying pan over medium-high heat; or, heat a barbecue grill plate, or chargrill pan. to hot and lightly brush the quails with oil.
• Cook the quails on each side until browned and cooked through.
• Combine the semi-dried tomato halves, olives, herbs, vinegar and remaining olive oil in a large bowl.
• Cut the quails into quarters and add to the bowl.
• Season to taste with salt and pepper, toss well to coat and serve.

For Semi-dried cherry tomatoes

• Preheat the oven to 100ºC (200ºF/Gas ½).
• Place the tomatoes, cut-side up, on a baking tray.
• Top each with a slice of garlic, drizzle with olive oil and season to taste with salt and pepper.
• Roast for about 20-30 minutes or until semi-dried.