Words & Styling by Natalie ThomsonPhotography by Louise Hagger
A fantastic side dish for everyone to share. This salad is full of different textures and fresh flavours to spruce up any main meal. Add chargrilled chicken for a speedy weeknight supper.
Prep time: 15 minutes
Cook time: 5 minutes
2 heads of Romaine lettuce, quartered lengthways 75g peashoot leaves
1 fennel bulb, finely sliced
Half cucumber, halved and finely sliced
2-4 radishes, sliced
4-6 spring onions, finely sliced 75g garden peas
4-6 quails eggs
A small bunch of dill
For the Dressing:
50ml olive oil,
Juice half lemon
1 tsp honey
Half tsp salt
Ground black pepper to sprinkle
Cook the peas in boiling water for 30 seconds, then plunge into cold water.
Soft boil the quails eggs for one and a half minutes in simmering water and allow to cool.
On a large platter, arrange the romaine lettuce at angles and sprinkle over the peashoots, fennel, cucumber, radishes and spring onions until evenly dispersed.
Shell and halve the eggs and add to the top of the salad.
Sprinkle the drained peas on top, and finally scatter over torn sprigs of dill.
To make the dressing, whisk together the oil and lemon then drizzle in the honey and salt.
Serve on the side with the pepper.