Barbecued quail with grapes, beans and macadamia nuts

SERVES 4

Pickled grapes are quick to make, will last up to a month and are great paired with roast duck, pork or lamb or added to salads. Fresh grapes also work well if you just can’t be bothered.

4 butterflied jumbo quail (see note), at room temperature 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 600 gm mixed green beans and yellow beans, trimmed 1 celery heart, thinly sliced, plus a handful of pale, tender leaves ½ Spanish onion, quartered and thinly sliced ½ cup (loosely packed) oregano 35 gm (¼ cup) macadamia nuts, coarsely chopped 2 tsp sherry vinegar QUICK-PICKLED GRAPES 80 ml (⅓ cup) sherry vinegar 40 gm caster sugar 200 gm red grapes, halved

1 For quick-pickled grapes, bring vinegar, sugar, ½ tsp salt and 120ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add grapes, and set aside to lightly pickle while you cook the quail.

2 Heat a barbecue or char-grill pan to high heat. Drizzle quail with a little oil, place on barbecue skin-side down and grill, turning once, until golden and charred (2-3 minutes each side). Cover with foil and rest.

3 Drizzle beans with a little oil and grill, turning occasionally, until just tender (2-3 minutes). Combine with celery, onion, oregano, macadamia nuts and drained grapes (reserve 2 tbsp pickling liquid) in a large bowl.

4 Shake olive oil, vinegar and reserved pickling liquid in a jar to combine, season to taste, drizzle dressing over salad and serve with quail cut into pieces.

Note Quail are available from select butchers and grocers.