Instructions: Split the quail, carefully remove the back and rib bones and brush with tamarind glaze. Grill the quail over a medium-hot fire 4 to 5 minutes, skin side down. Turn and grill another 2 to 3 minutes, taking care not to overcook.

Place purslane salad attractively on plates. Place grilled quail on top and garnish with mint sprigs, arugula and flower petals.

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