2 ts garlic - minced 1 Tb shallot - minced 1 Tb fresh ginger - minced 1 Tb olive oil

3 Tb sugar

2 Tb Asian fish sauce 1/2 c water

2 Tb tamarind concentrate 2 Tb lime juice

3 c lightly packed tender

1/2 c spring onions or scallions

1 c roasted and peeled yellow

1 1/2 c ripe tomatoes -- cubed,

2 Tb sumac powder

1/2 ts serrano chile -- seeded &

3 Tb fresh lemon juice -- or to

3 Tb extra virgin olive oil

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.

For The Glaze:

In a small skillet over medium heat, saute the garlic, shallots and ginger in olive oil until tender but not brown. Stir the sugar, fish sauce, water, tamarind concentrate and the lime juice together until well combined. Add to the garlic mixture and reduce over high heat by one-third or until slightly thickened. Remove from the heat and let cool. Store covered in the refrigerator for up to 2 weeks.

For The Salad: Wash the purslane and discard any tough stems or damaged leaves. Chop the onion and bell pepper and rinse in cold water. Place the onions and peppers in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon juice and olive oil. Gently mix and season with salt and pepper and garnish with roasted beets.