For the soya vinaigrette: zest and juice the lime. Mix together the soy sauce, water, honey, lime zest and juice and the olive oil. Set aside.
For the quail: joint the quail. Remove the legs and the breasts.
Heat a frying pan and add a little olive oil. Add the quail thighs to the pan and sear on both sides. Once coloured, cook the thighs for 4 minutes. Add the breasts and cook for 2 minutes on both sides. Once cooked, remove from the pan and drizzle with the soya vinaigrette. Leave to marinate for at least 30 minutes.
For the salad: peel the carrot and then cut into julienne slices. Separate the lettuce leaves and rinse carefully. Spin in a salad spinner to remove excess water.
Roughly chop the peanuts. Pick the coriander and mint leaves and then finely chop. Set aside.
To serve: add a handful of soya beansprouts and julienne carrots to a bed of lettuce leaves. Top with the quail and then sprinkle with peanuts and fresh herbs. Drizzle with the soy vinaigrette and serve.
«Try making this recipe using poussin instead of quail - simply increase the cooking time.»