Summer salad: Serve with a garnish of grilled pancetta
Serves 4 INGREDIENTS 100g (3˝oz) baby spinach leaves 1 red onion, sliced 200g (7oz) yellow and red cherry tomatoes, halved 1tbsp wholegrain mustard 6tbsp avocado oil Juice of 1 lemon 1tsp runny honey 12 quails’ eggs, hard boiled (4 halved) 2tbsp salmon caviar
METHOD Place the spinach, red onion slices and halved tomatoes in a wide mixing bowl.
In a small bowl, mix together the mustard, oil, lemon juice and honey, season well with salt and pepper and stir until well combined.
Divide the salad mixture between 4 serving plates and scatter the quails’ eggs over the salad, drizzle the dressing over each serving and spoon the salmon caviar around. Tip: Serve with a garnish of grilled pancetta.
Cheekyferret Member # 15263
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muhahahaha
Monkey Member # 17287
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I often wondered what's in a peasant's pantry. Good to see they muddle through on a diet of quail eggs, advocado oil and salmon caviar. Cheap meal
Cheekyferret Member # 15263
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I have a friend who will be running jewellery making classes in Heliopolis in the near future to assist people who would like to learn to make their own jewellery. The course will be in both Arabic and English. Prices are not yet confirmed as there has been an influx in the cost of silver over the last couple of months but as soon as she releases her price list etc I will forward it on to anyone interested.
If anyone happens to be interested in this idea and would like to join let me know so I can pass numbers on
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