| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 2 |
|
Handfuls rocket |
| 2 |
|
Good handfuls watercress |
| 4 |
|
Radishes |
| 1 |
|
Mild yellow chilli |
| 1 |
sm |
Piec cucumber cut into julienne strips |
| 2 |
sl |
Fresh pineapple cut into jullienne strips |
| 4 |
|
Spring onions |
| 1 |
|
Lime; Juice of |
| 6 |
tb |
Extra virgin olive oil |
| 1 |
ts |
Caster sugar |
| 1 |
|
Handful fresh mint leaves |
| 8 |
|
Quails eggs |
|
|
Seasoning |
INSTRUCTIONS
Prepare all the ingredients. In a mixing bowl mix the lime juice, mint,
sugar and olive oil. Season. Poach the quails eggs. When ready to serve add
the rest of the salad to the dressing and toss gently. Serve topped with 2
quails eggs for each portion.
Converted by MC_Buster.
Per serving: 759 Calories (kcal); 81g Total Fat; (92% calories from fat);
2g Protein; 12g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 16 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”