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Kale, Sugar Snap Peas, Baby Spinach & Quail Egg Salad with Parmesan Dressing

Kale, Sugar Snap Peas, Baby Spinach & Quail Egg Salad with Parmesan Dressing

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This vibrant summer salad showcases the best of British seasonal greens. Kale's complex flavour and crisp texture work beautifully alongside sweet sugar snap peas and creamy quail eggs, all finished with a punchy dressing made from parmesan, red wine vinegar, olive oil and honey. Be gentle when simmering the quail eggs, as the shells are quite delicate.

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  • 12 quail eggs
  • 200g kale, hard stems removed and roughly chopped
  • 100g sugar snap peas
  • 100g baby spinach leaves
  • 10g chives
  • 30g parmesan, grated
  • 7 tsp red wine vinegar
  • 7 tsp olive oil
  • 1 tbsp honey


Step 1

First cook the quail eggs by carefully lowering them into boiling water using a ladle or large spoon. Turn down the heat and simmer for 3 mins.

Step 2

Drain and immediately run under cold water until cool to touch. Leave covered in cold water until needed.

Step 3

Steam the kale for 3 mins, adding the sugar snap peas for the last 1 min. Drain and refresh under cold water to help retain the bright green colour and stop the cooking process. Pat dry with a clean tea towel.

Step 4

Stir all the ingredients for the dressing (parmesan, red wine vinegar, olive oil and honey) together in a small bowl and season.

Step 5

Combine the kale, sugar snaps and spinach in a separate bowl and stir the dressing through.

Step 6

Carefully peel the eggs, cut each one in half and place them on the greens.

Step 7

Scatter the chives over and serve.

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