Put the vinegars, honey and thyme sprigs
into a bowl; mix well. Tip half the mixture into
a large bowl. Add the quails, turn to coat, then
cover and leave to marinate for at least 1 hr.
Heat oven to 200C/fan 180C/gas 6. Heat
a griddle over a medium heat, then cook the
quails in batches for about 5 mins on each
side until nicely charred. Once ready, place
them in a roasting tin, then roast for 5 mins.
Leave to rest for 5 mins, then brush over the
For the salad, arrange the lettuce in 6
Martini glasses (or small bowls). Put the
remaining salad ingredients into a bowl
and mix well. Divide among the glasses and
sprinkle over the extra chives. To serve, divide
the quails among 6 plates and serve each
with a salad.