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Chilli Quail, Mandarin and Grape Salad

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8 whole boneless quails
300g peas
4 fresh small red chillies, chopped coarsely
2 garlic cloves, halved
1/4 cup olive oil
2 tbsp lemon juice
4 medium sized mandarins
450g rocket leaves
1 cup toasted blanched almonds
200g seedless red grapes, halved lengthways
N.B. Items in bold are available at all MF outlets.
Place each quail flat, skin-side down, on a chopping board and cut each quail into quarters.
Blend chilli, garlic, oil and half of the lemon juice, until smooth. Combine with quail pieces in a large bowl.
Segment peeled mandarins over a large bowl to save juice. Reserve segments with juice.
Cook quail in chilli mixture on a heated grill plate until browned on both sides and cooked through.
Boil or steam peas until tender; drain well. Place quail and peas in a large bowl with mandarin segments and juice, rocket, nuts, grapes and remaining lemon juice. Toss gently to combine. Refrigerate. 
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