POTATO SALAD WITH ANCHOVY & QUAIL EGGS
PREP TIME: 10 MINS
COOK TIME: 20 MINS
SERVES 1 (AS A LIGHT MEAL)
4 quails’ eggs or 1 x 60g egg
(see Health Tip)
100g green beans, trimmed 100g small Zerella Spud Lite potatoes, halved or quartered if very large
1 drained anchovy fillet,
finely chopped
1 Tbsp chopped parsley
1 Tbsp chopped chives
Juice of 1⁄4 lemon
1 small (50g each) soy and linseed roll or gluten-free roll, to serve
1 Bring a medium pan of water to a simmer. Lower in quails’ eggs and cook for 2 minutes.
Use a slotted spoon to lift out eggs and put into a bowl of cold water. Add beans to pan and cook for 2 minutes or until tender crisp. Use slotted spoon to remove from pan and plunge into bowl of cold water. 2 Put potatoes in small saucepan and cover with cold water. Cover. Bring to the boil. Reduce heat to medium. Simmer for 10-15 minutes or until tender. Drain potatoes in a colander. Set aside to cool.
3 While potatoes are cooling, peel eggs and cut them in half
(or quarter if regular egg). Toss potatoes and beans with chopped anchovy, parsley, chives and lemon juice. Top with eggs and serve with bread roll.
HEALTH TIP
Quail eggs contain choline, which helps support healthy cell membranes and nervous system function.