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  • Three Pea Salad with Quails' Eggs
Three Pea Salad with Quails' Eggs

Three Pea Salad with Quails' Eggs

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

As a light meal, lunch or accompaniment, this dainty salad is full of flavour.

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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

Method

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

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