Quail egg salad with salmon and rocket

Babiche Martens

Ingredients

250 g	Cherry tomatoes
1 Tbsp	Olive oil, (plus extra)
4	Boneless salmon fillets, (100g/fillet with skin on)
1 to taste	Salt & freshly ground pepper
12	Quail eggs (Main)
1 Tbsp	Avocado oil
1 tsp	Wholegrain mustard
1	Lemon, (2 tsp juice)
3 handfuls	Rocket leaves

Directions

1. Preheat oven to 200C.
2. Toss the tomatoes in the oil, season and cook for 15 minutes then let cool.
3. Heat a pan then cook the salmon, skin side down for 4 minutes or until crispy, turn and cook for a further 3 minutes, then let rest.
4. In a clean pan, heat 1 Tbsp of olive oil then crack the quail eggs in and let cook for 3 minutes. Remove the eggs from the pan.
5. Whisk the oil, mustard and lemon together, season then add to the pan with the rocket and heat through until the rocket has just begun to wilt.
6. Roughly break up the salmon and plate with the tomatoes, eggs and rocket,
7. Drizzle over the mustard dressing and serve.