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New Potato & Quails Egg Salad
Serves 4
INGREDIENTS
15 shelled quails eggs
800g small new potatoes, cleaned
A large handful of basil leaves
A large handful of flat leaf parsley
65g grated parmesan cheese
65g pine nuts
2 cloves garlic, crushed
220ml olive oil
160g frozen petit pois, defrosted
half a teaspoon white wine vinegar
A large handful mint leaves chopped
Salt & freshly ground black pepper
Method
Cook the potatoes for 15 – 20 minutes until soft but still firm.
Put the basil, parsley, pine nuts, parmesan, garlic & pine nuts in a food processor & blitz to a paste, add the olive oil & pulse until you have a runny pesto (adding more oil if it’s a little dry).
Whilst still warm, cut the potatoes in two (they will absorb more flavour warm) & mix with the pesto, peas, vinegar & mint.
Taste & adjust the seasoning adding plenty of pepper.
Cut the eggs in half & fold into the salad.
