Pine nut salad
1.Stir vinegar, honey and sugar in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, about 5 minutes or until syrup thickens slightly. Remove from heat; stir in garlic, chilli and seeds. Transfer syrup to a large heatproof bowl; cool.
2.Meanwhile, using kitchen scissors, cut along both sides of quails’ backbones; discard backbones. Halve each quail along breastbone; cut each in half again to give 24 pieces.
3.Cook quail, covered, on a heated oiled barbecue (or grill pan), turning occasionally, about 15 minutes, or until cooked through.
4.Meanwhile, make pine nut salad. Whisk oil and vinegar in a large bowl, add remaining ingredients; toss gently to combine. Season to taste.
5.Add hot quail to syrup with basil; mix well. Serve quail with salad; sprinkle quail with extra finely chopped basil, if you like.