Potato salad with anchovy & quail’s eggs

1 of 5-a-day 10-30 minutes 200 kcal or less autumn easy lunch folate healthy packed lunch mains meals for one packed lunch vitamin c

N/A

Source

Ingredients

4 quail's eggs

100g green beans

100g new potatoes , halved or quartered if very large

1 anchovy , finely chopped

1 tbsp chopped parsley

1 tbsp chopped chives

juice 0.5 lemon

Method

Bring a medium pan of water to a simmer. Lower the quail’s eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.

Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail’s eggs to serve.