Grilled quail with green lentils

Instructions

1. In a large bowl, combine the quail with the marinade ingredients. Mix well to combine and leave at room temperature until ready to cook.
2. Meanwhile, place the lentils into a medium saucepan and cover with cold water. Bring to the boil over high heat, then reduce to low and simmer for 1 minute, or until slightly softened. Drain the lentils.
3. Return the saucepan to a medium heat with a drizzle of olive oil, the eschallots and garlic. Sauté for 2 minutes, or until fragrant. Return the lentils to the pan with the chicken stock and cook for 3-5 minutes, or until the chicken stock reduces and the lentils are tender. Add the butter and herbs, stir until melted. Season to taste.
4. Place a griddle pan on high heat and add the quails, skin-side down. Cook, for 3-4 minutes, or until the skin changes colour, then turn and cook for a further 3 minutes. Remove the pan from the heat and allow the quail to rest before serving.
5. Halve the quails. Spoon lentils onto a serving plate and top with the quail. Garnish with fresh herbs.