Snack · French · 15 min
Roasted Quail Breast with Endive and Toasted Pumpkin Seeds
- Calories
- 205
- Protein
- 18g
- Carbs
- 20g
- Fat
- 7g
Ingredients
- 58.5 g quail breast
- 0.2 tsp olive oil
- 0.25 tsp garlic powder
- 0.25 tsp black pepper
- 0.25 tsp salt
- 46.4 g yam
- 100 g endive
- 1 tbsp pickled serrano peppers
- 1 tsp lemon juice
- 0.25 tsp ground cumin
- 0.8 tbsp pumpkin seeds
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss sliced yam rounds with half of the olive oil, a pinch of salt, and ground cumin. Lay on parchment-lined sheet and roast 12-15 minutes until crisp and golden brown.
- 03Season quail breast with salt, ground black pepper, and garlic powder. Heat remaining olive oil in a skillet over medium-high heat. Sear quail breasts for 2-3 minutes per side until well browned and meat reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before slicing.
- 04Toss sliced endive ribbons with lemon juice and minced pickled serrano peppers.
- 05Plate endive salad, top with sliced quail breast, arrange roasted yam chips around the sides, and sprinkle roasted pumpkin seeds over top.
Cook it with the whole plan around it
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