Quail marinated in fennel seeds, coriander seeds, paprika and garlic.
Toast the coriander and fennel then pound in a mortar and pestle.
Add the garlic, onion, paprika, parsley, coriander, lemon and olive oil and mix well.
Split the quails in half and flatten.
Coat the quails in the spice mix (leave to marinate for a couple of hours if time allows).
Heat a little olive oil in a non-stick pan and cook the quails about 3 minutes on the first side and 5 minutes on the second.
Rest the birds for 5 minutes.
As the quails are resting, slice the tomatoes into 6 thick slices each and arrange on two plates.
Sprinkle with salt, pepper, a dash of extra virgin olive oil and a splash of red wine vinegar.
Serve the quails on top of the tomato salad with a little extra pepper and a squeeze of fresh lemon.
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