This is a recipe based on leftovers. Simple, straightforward. I had leftover braised quail, but this works equally well with leftover roast chicken, or even easier: smoked salmon, prosciutto, (grilled) prawns. The choice is yours: it is all about what you have (leftover) in your fridge, and how you can use it in a creative, mouthwatering way. Or, you can go and get the same ingredients to make this refreshing salad (see below for alternative vegetarian and/or vegan suggestions).
This is what I had:
2 leftover quail (braised with fresh za'atar (the herb), garlic, onion, carrot, celery, and red wine)
1 large zucchini (courgette)
microgreens (see picture below)
and from the pantry: olive oil, Maldon salt flakes, and rose peppercorns
Pluck or shred the meat from the quail carcass. If you think the meat is too dry to eat as is, add a little olive oil and some fresh lemon juice to the quail meat, and spoon through. Adjust seasoning to your liking. I did not add anything: the quail meat was tender and juicy, and well-infused with flavors from the braising liquid. Shred parsley leaves into smaller pieces and mix in with the quail meat.
Slice the (raw) zucchini very thin. Whisk olive oil with lemon juice until well-mixed. Pour over the zucchini and carefully mix into the prepared zucchini without breaking the delicate slices. Let marinate until the zucchini slices have softened (10-20 minutes). Arrange on a plate and sprinkle salt flakes over the slices.
Arrange the quail meat in the middle on top of the zucchini slices. Garnish with the rose peppercorns and microgreens (if you don't have these, use garden cress and a combination of green herbs such as parsley, basil, and chives).
VEGETARIAN VERSION: USE CRUMBLED GOAT CHEESE (WITH A LITTLE HONEY AND THYME)
VEGAN VERSION: USE ROASTED RED PEPPER (PEELED & SEEDED) AND FRESH BASIL
|microgreens: mustard cress (left), shiso cress (middle), and one I forgot the name of|
|zucchini carpaccio: same marinade (here with shredded basil) and preparation for the raw zucchini|