Grilled quail with pomegranate molasses

Grilled quail with pomegranate molasses

4 quails, cut down the middle of the backbone with scissors and flattened out

MARINADE

3 tablespoons pomegranate molasses
1 teaspoon ground cinnamon
1/2 medium onion, grated
2 garlic cloves, crushed to a paste with salt
a pinch of ground allspice
TO SERVE
200g watercress salad
Pomegranate morasses dressing
1 pomegranate, seeds only

Pomegranate molasses dressing

1 garlic clove, crushed to a paste with salt
1/4 teaspoon ground cinnamon
2 tablespoons pomegranate molasses
1 tablespoon water
4 tablespoons extra virgin olive oil
1/2 teaspoon caster sugar (optional)
sea salt and black pepper

To make the dressing, mix the garlic with the cinnamon and pomegranate molasses, then add the water and whisk in the olive oil. The sauce should emulsify. Check for seasoning, adding sugar if the dressing is very tart.
Mix all the marinade ingredients together and rub well all over the quail. Leave to marinate for at least 2 hours or in the fridge overnight.
Grill the quail as above. Serve with watercress salad dressed with the dressing, and the pomegranate seeds on top.