Roast quail with herb tabbouli

Method

1. Place the bulghur wheat in a large bowl, cover with water and set aside for a 1–2 hours.
2. To make the marinade, place all the ingredients in a bowl large enough to hold the quails. Season generously with salt and pepper, and mix until well combined.
3. Place the quail in the marinade and toss until they are well coated. Cover with cling film and refrigerate for at least 1 hour.
4. Preheat the oven to 200ºC. Remove the quail from the refrigerator and place in a small roasting tin. Pour over marinade and roast in the oven for 40 minutes until golden, basting occasionally with the marinade sauce in the bottom of the roasting tin.
5. Meanwhile, to make herb tabbouli, drain the bulghur wheat in a colander, then place in a tea towel and squeeze out any excess water. Tip the bulghur into a large bowl, add the spring onions, mint, coriander, parsley, rocket, olive oil and lemon juice. Season with salt and pepper and combine.
6. Transfer the quails to a large serving platter, drizzle with any remaining marinade from the roasting tin, then add the herb tabbouli to the platter and serve immediately.