Barbecued Quail with Monkey Nut Chutney Mango, Fresh Herb and Couscous Salad

For the quail:

1. Place the breasts into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes.
2. Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside.

To prepare the salad:

1. Place the couscous into a large bowl and pour boiling water over; cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste.
2. Pre-heat the barbecue, then place the quail breasts and mango cheeks onto barbecue grill and cook for about 5 minutes. Turn and cook for a further 3 minutes.
3. To serve, place a breast on each plate with a cheek of mango and some couscous salad. Serve immediately.