Herb & Watercress Salad with Quails Eggs, Ricotta & Seeds

Serves 4 as a starter





12 cooked & peeled quails eggs

1 large garlic clove, crushed

1 1/2 tbsp lemon juice

3 1/2 tbsp olive oil

1 handful fresh dill tops

1 handful fresh torn basil leaves

1 handful fresh coriander leaves

40g watercress

50g ricotta cheese



1 1/2 tbsp flaked almonds

1 1/2 tbsp pumpkin seeds

1/2 tsp black onion seeds

2 tsp sesame seeds

a pinch of flaked chilli

1/4 tsp sea salt

1/4 tsp olive oil






For the seeds, put all of the ingredients in a small frying pan & cook over a medium heat, stirring all the time , until the seeds take on some colour. leave to cool.

For the dressing, whisk together the lemon juice, olive oil, garlic & salt & pepper.

To assemble the salad, in a large bowl, gently toss together the herbs & watercress, & divide about half the leaves between 4 small serving plates.


Cut the quails eggs in half & place 3 halves on each plate. Use a teaspoon to place tiny dollops of ricotta around the salad, then dribble a little dressing on top.


Pile the remaining leaves high over each portion, then carefully place 3 more egg halves on each plate & the rest of the ricotta.


Drizzle with the rest of the dressing & sprinkle with the seeds.