Note: This recipe requires overnight marinating.
Rinse the quail and pat dry with kitchen paper. Place on a cutting board breast-side up, and insert a knife into the cavity. Cut down through the backbone to butterfly.
Combine lemon myrtle, sumac, macadamia oil, lemon juice, garlic and seasoning in a blender and pour over quail. Allow to marinate in the refrigerator overnight. Remove about 30 minutes before cooking to bring the meat back to room temperature.
Pre heat the BBQ to hot. Cook quail for 4 to 5 minutes each side. Remove from grill pan and wrap loosely in foil to rest. Steam asparagus for 3 minutes then plunge in cold water to refresh.
Combine oil, mustard, lemon juice and seasoning. Toss the dressing over the salad leaves and asparagus. Serve quail with the salad and sprinkle with macadamia nuts.