Nutrition:

Calories: 984, 49%

Fat: 53.2 g, 76%

Saturates: 13.3 g, 67%

Protein: 75.6 g, 151%

Carbohydrates: 51.5 g, 20%

Sugar: 11.6 g, 13%

Salt: 1.8 g, 30%

Fiber: 8.2 g

Main Ingredients:

8 quail

4 loaves of bread

2 small gem romaine lettuce

6 tablespoons of extra virgin olive oil

4 tablespoons of pomegranate syrup

1 tablespoon of Coriander seeds

1 tablespoon cumin powder

1 tablespoon ground ginger

1 teaspoon saffron

Method of Preparation:

1. Toss marinade ingredients in a large bowl.

2. Add quail and toss gently until completely submerged in marinade. Cover and refrigerate for at least 30 minutes.

3. Preheat the oven to 200?C.

4. Place the quail in a small roasting pan, pour over the marinade and roast for 20 to 30 minutes, drizzling occasionally with the marinade, until golden and cooked through - if you find that the quail are browning unevenly, move them to a roasting pan as they roast.

5. Just before they're ready, sprinkle the sprinkles over the quail and return them to the oven to brown.

6. Cut or tear into wedges and place on a large platter. Separate the leaves from the little gems and scatter them on top with the rocket leaves.

7. Place the quail on the bread and lettuce and drizzle with the marinade left over from the gratin dish. Great with vegetable salads and crusty bread.