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Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour

Summer slaw with stir-fried calamari

5 minutes

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Oyster mushroom and chicken rice

25 minutes

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5-10 minutes

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Egg, watercress, radish and olive salad

6 minutes (for the eggs)

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Yellowtail side on toasted ciabatta

30 minutes

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20 minutes

Blueberry salad with quail eggs and caviar

2 minutes

123 of 131

Blueberry salad with quail eggs and caviar

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 minutes

Ingredients

1 packet mixed salad leaves
2 T crème fraîche
2 quail eggs boiled, peeled and halved
2 T black caviar (see cook's note)

Method

Add a few salad leaves to two crystal glasses or bowls. Divide the berries between the glasses and top with crème fraîche, quail-egg halves and a dollop of caviar.

Cook’s tip: For a soft-boiled egg, place the quail eggs in cold water and then bring to a boil. Remove and rinse in cold water, then peel under running water.

Cook's tip on caviar: When you buy caviar, which is available from major supermarkets through to delis and the better fishmongers, ensure the tin bears a label confirming the caviar is CITES compliant and thus from a sustainable source.
Wild and farmed CITES registered caviar is available from Black Book Caviar. Click here for more info on using and storing caviar.
True Beluga caviar is also not uniformly pitch black - that would be dyed lumpfish eggs. It colour ranges from silver to dark grey with the nucleus of the egg clearly visible.
True caviar must be labelled “malossol”, meaning that it’s very lightly salted (5% salt maximum); lesser eggs will be highly salted and pasteurised, which compromises both flavour and texture.
Per serving: 691.2kJ, 6.3g protein, 9.9g fat, 15.2g carbs

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Blueberry salad with quail eggs and caviar

Blueberry salad with quail eggs and caviar

Ingredients

Method