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
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.