3 tbsp of extra virgin olive oil
4 jumbo quails
2 tsp smoked paprika
½ tsp cayenne
Pinch of cinnamon
Zest of 1 lemon and juice of ½
Salt and pepper
¾ cup Greek style-yoghurt
1 tbsp tahini
¼ cup currants
¼ cup pinenuts, toasted
2 tbsp red wine vinegar
1 tbsp caster sugar
3 sprigs of parsley, leaves picked
Using kitchen scissors, butterfly the quail by removing the backbone, then flattening with the palm of your hand. Carefully remove the breastbones and wing tips. Combine the spices, lemon zest, salt and pepper and 2 tbsp of oil. Pour over the quails and marinate for 1-2 hours.
Combine the yoghurt, tahini and lemon juice.
For the dressing dissolve the sugar in the vinegar, combine the currants and oil followed by the parsley. Just before serving, add the pinenuts to the dressing and combine well, so as to retain the crunch of the toasted nuts.
Preheat a large grill pan or BBQ. Grill the quail skin side first for 3 minutes, then turn and cook for a further 3-4 minutes, until cooked through.
To assemble, spread yoghurt on a platter, top with the quail and dressing.