Instructions

1. 1

   Cook the lardons in a frying pan over a moderate heat until golden and crisp. Remove from the pan and leave on some kitchen paper to cool.

   
   

2. 2

   Place the quails' eggs in a pan of boiling water, bring the water back to the boil and cook for 2 1/2 minutes. Drain and then cover with cold water. When cool enough to handle, peel and halve.

   
   

3. 3

   Bring a large pan of water to the boil, add the peas and sugar snaps and cook for 1 minute. Drain thoroughly and then cover with cold water.

   
   

4. 4

   Whisk the olive oil, vinegar, garlic and mustard together.

   
   

5. 5

   Drain the peas and sugar snaps thoroughly and toss together with the pea tops and lardons. Divide between 4 bowls. Top with the quails' eggs and serve with the dressing.

   
   

Ingredients

• 200g lardons
• 10 quails' eggs
• 200g fresh garden peas
• 160g sugar snaps
• 80g pea tops
• 4 tbsp olive oil
• 1½ tbsp cider vinegar
• 1 clove garlic , crushed
• 1 tsp Dijon mustard

Serves 4

Total time required 20 mins

• Preparation time: 10 mins
• Cooking time: 10 mins