Friday, 21 August 2009

Salad with Seeds and Quail Eggs

12 quail eggs, hard boiled
2-3tbsp of toasted pumpkin and sunflower seeds
cherry plum tomatoes
2 little gem lettuces/ 1 Romaine or Cos lettuce
1 avocado, chunks scooped out
vinaigrette to taste

Boil the quail eggs as per packet instructions, i.e. place into boiling water, place the lid on the saucepan and simmer for 4 minutes. Drain and add cold water.

Arrange the salad ingredients on a deep platter or in a shallow bowl. Drizzle with vinaigrette.

Little gem is quite a sturdy lettuce (but, to be honest, rather bland) as are Romaine and Cos lettuce, and can be dressed a little in advance. If using more delicate leaves, don't dress them until you're ready to serve the salad. Or place the bowl on the table and serve the dressing in a separate jug so everyone can help themselves. That way if there is any left over salad, it won't get wasted but can be put in the fridge for later.

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