In Season Now … Mango & Baby Spinach Salad with Quail Breast Medallions

 I was thinking of making a special mango dessert for the family but decided to make something different with the mangoes.  Salad with mango slices, cucumbers, red onion and baby spinach leaves.

I loved this simple salad, which I topped with pieces of pan-fried quail breast medallions coated in Cajun seasoning mix. Mangoes go well with chilli and I loved how the savoury salad was a good complement to the spicy quail breast medallions. By the way, for salads choose firm mangoes like the Calypso Australian variety. It is particularly fibre less and has full, sweet-flavoured flesh well-suited for salads.

I made some herb and garlic bread as well, which I was happy about. Nothing fancy but the butter I used was spectacular! It was from Ashgrove Farm in Tasmania and known in Australia for its fresh produce and dairy products. I visited their farm in Tasmania a few months back and fell in love with the variety of cheese they make on site. For this bread, I used their butter product infused with herbs and garlic. Very creamy and great used for garlic breads, mashed potatoes and even for melting on top of steaks. I cut a rustic baguette in half, open sliced the halves then brushed them with the melted butter. After 12-15 minutes in a preheated 180 C degrees oven, you’re in for a very delightful meal.

For the quail medallions, allow 100 g or about 5 pieces each person, coat them in Cajun spice mix. You can also try using other spicy mix like Piri-Piri. Pan fry medallions over medium heat for 3 minutes each side or according to your liking. You can barbecue or grill them if you prefer. Keep them warm while making the salad.

quail mango salad 2

quail mango salad 1

quail mango salad 3


  • 400g quail medallions
  • 2 tablespoons Cajun spice mix
  • 200 g baby spinach leaves
  • 1 medium red onion, thinly sliced
  • 1 Lebanese cucumbers, thinly sliced
  • 1 large firm mango, peeled and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • rustic baguette, cut in half
  • 50g herb infused butter


  1. Coat quail medallions with Cajun spice mix.
  2. Pan fry medallions over medium heat for 3 minutes on each side or according to your liking.
  3. Keep medallions warm while making salad.
  4. Combine the salad ingredients in a bowl, toss with the oil and lemon juice. Season with salt and pepper.
  5. Divide salad among serving plates. Arrange sliced quail medallions on top of each salad plate.
  6. Serve with the herb and garlic bread.

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