Ingredients
- quail eggs 9
- sourdough 1 thick slice, cubed
- olive oil
- little gem lettuce 1
- mixed leaves a handful
- smoked salmon 150g, torn
- capers 1 tbsp, rinsed
- chives 1⁄2 a small bunch, snipped
- garlic 1⁄2 clove, crushed
- anchovies 2
- parmesan 25g, finely grated
- Greek yoghurt 1 tbsp
- olive oil 2 tbsp
- lemon 1⁄2, juiced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Bring a pan of water to the boil, add the quail eggs and boil for 3 minutes, then drain and put into cold water to stop them cooking.
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Step 2
Toss the sourdough cubes with 2 tsp olive oil and some seasoning on a baking tray, put in the oven and bake for 8-10 minutes, or until golden and crisp.
-
Step 3
Put the crushed garlic clove and anchovies in a mortar and crush together with a pestle. Add the parmesan, yoghurt, olive oil and lemon juice, and mix together with a little pepper. Peel and halve the quail eggs.
Separate the Little Gem leaves and roughly tear, then pile on a platter with the other leaves, quail eggs, the sourdough croutons, smoked salmon, capers and chives. Spoon over the dressing and toss together gently
Nutritional Information
- Kcals 450
- Fat 27.7g
- Carbs 15g
- Fibre 2.3g
- Protein 34.5g
- Salt 4.3g
