Quails egg salad with crispy potatoes

Instructions

1. First make the crispy potato straws. Using a spiralizer fitted with a 3 mm spaghetti blade, spiralize the potatoes. Place the spiralized potatoes in a large bowl - add oil, season with salt, black and red peppers. Toss together to coat. Line a large baking tray with baking paper. Arrange the potatoes on the baking sheet in a single layer. bake in a preheated to 180 C oven for 10 minutes. Turn the potatoes, removing any potatoes that are cooked and bake for further 10 minutes or until golden and crispy. Allow to cool.
2. Meanwhile cook the eggs in a saucepan of boiling water for 3 minutes. Drain the eggs, refresh in cold water, shelve and half them.
3. Make the dressing by whisking together the oil, mustard, vinegar and tahini. Season to taste and stir in the chives.
4. Toss the cut lettuce leaves with a little of dressing. Divide between 4 plates. Top with the eggs and tomatoes. Drizzle over the remaining dressing and top with the crispy potato straws.

• Servings : 4
• Ready in : 30 Minutes
• Course : Appetizers
• Recipe Type : Salads, Spiralized cooking, Vegetables and site dishes
• Ingredient : Cherry tomatoes, Chives, Dijon mustard, Eggs, Ground black pepper, Lemon juice, Lettuce, Olive oil, Pepper, Potatoes, Quails' eggs, Red pepper flakes, Salt, Tahini