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Barbecued Portuguese Quail with Baby Spinach and Mango Salad

Mango and quail complement each other perfectly in this delicious recipe by Game Farm.


  • 800g Quail Medallions

  • 2 tablespoons portuguese chicken

  • seasoning or piri piri seasoning*

  • salad

  • 200g baby spinach leaves

  • 1 medium red onion, thinly sliced

  • 2 lebanese cucumbers, thinly sliced

  • 2 firm mangos, peeled and sliced

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • salt and pepper to taste


  • 1.

    Coat the quail medallions with the seasoning and cook on a pre-heated barbecue or grill over medium heat for 3 minutes each side or cook to your liking. Set aside in a warm place while you make the salad.

  • 2.

    Combine the salad ingredients in a bowl, toss with oil and lemon juice and divide amongst 4 plates. Slice the warm quail and arrange on top of salad.


*Portuguese chicken seasoning and Piri Piri seasoning can be found in the spice section of a supermarket. Piri Piri seasoning is hotter than Portuguese seasoning, for those who like their food spicy.

Not a fan of mango? Try using green apple instead.

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