Sprouts salad with oyster mushrooms, quail eggs and salad cheese
Brussels sprouts, fried oyster mushrooms and quail eggs constitute a good and filling side dish to the evening meal. Toss the salad with the lemon dressing and top with toasted almonds and, naturally, cubes of Taverna Finest Salad Cheese. The salad can also be served as a meat-free main course.
Method
Boil the eggs for 3 minutes then place in cold water.
Peel them and place them to one side.
Roughly chop the almonds and fry them until golden in a dry pan.
Allow to cool then fold them in lemon oil, chopped garlic, grated lemon zest, lemon juice and coarsely chopped tarragon.
Break apart the mushrooms into smaller pieces and fry in a pan with oil at a high heat.
Remove the pan from the heat, and season with salt and pepper.
Boil the sprouts for 4 minutes in lightly salted water and then drain.
Cut the salad cheese into cubes.
Fold the cabbage, mushrooms and salad cheese into the lemon oil mixture, top with the halved quail eggs and serve immediately.
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