Quail salad

1. Arrange quails in a shallow dish. Pour half of combined orange zest, juice and mint over, turning to coat. Chill, covered, for 10 minutes. Add oil and vinegar to remaining mixture. Season to taste and reserve for dressing.
   
   
2. Heat a char-grill pan on high. Spray with oil and cook quails for 4-5 minutes, each side, until golden and cooked through. Rest, covered, for 10 minutes.
   
   
3. Cut each quail down the centre breast bone. Then cut into quarters between thigh joints. Cover and chill until required.
   
   
4. To serve, toss lettuce and watercress with a little reserved dressing and arrange on platter. Top with quail, mango, mozzarella and prosciutto. Drizzle with extra dressing.

• To butterfly quail, turn it breast side up. Place a sharp knife in the cavity and cut through the backbone. Press it flat and continue.
  
• When in season, replace mango with fresh peaches. If liked, char-grill halved peaches for 2 minutes, flesh side down.
  
• Use shredded barbecued chicken or duck if preferred.