Spinach, red onion and cheese salad with quails' eggs
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Place the spinach, onion, cheese and tomato together in a bowl and gently toss to combine.
-
Mix together the oil, lemon juice, salt and freshly ground black pepper, drizzle it over the salad and toss to coat.
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Arrange the salad on a serving plate and top with the fried and poached quails' eggs to serve.
Ingredients
- 1 handful baby spinach
- ¼ red onion, sliced
- 55g/2oz Wensleydale cheese, crumbled
- ½ beef tomato, chopped
- 3 tbsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
- 1 quails' egg, fried
- 1 poached quails' egg
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