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A very healthy and colourful spring salad.
Quail eggs are such a treat: they’re pretty and speckledy, and they are small and cute. They take just two minutes soft-boil, and work beautifully in this easy-peasy homegrown salad.
A wodge of peashoots
1 can kidney beans
4 quail eggs
Elderflower salad dressing
1. Prepare the kidney beans in advance and leave to cool. Wash the peashoots and mix them into your salad bowl.
2. Cook the eggs: if you want them soft-boiled, place in boiling water for a minute, then take off the heat and leave for another minute. Peel and add to the salad.
3. Slice the beetroot in a mandoline slicer.
4. Pour over the salad dressing, and eat.
lovely post but I would have to do a separate one without beetroot for my hubby as he cannot have beetroot if he did he would land up in hospital
It’s amazing the way you can say you’ve grown these yourself. Organic eating is another good thing that gardening allows. Keep the great posts coming.
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