New Potato & Quails Egg Salad

Serves 4




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






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.