Quails Egg & Samphire

I just couldn’t walk past a little box of quails eggs last week; Nik warned – they’re a nightmare to peel – but, undeterred I bought them.  True you need a delicate approach but plunging them into iced water immediately after cooking makes a HUGE difference.

Place the eggs into a pan of cold water and bring to a simmer.  Continue to simmer for 2-3 minutes and then immediately plunge the eggs into iced water.  Once cold the eggs will peel easily. Halve the eggs and set aside.

Slice the tempeh and place into a non-stick skillet over a high heat allowing a minute or so on each side. Tempeh will turn a light golden; it should be slightly crisp.

Finally, place the samphire in a steaming basket and steam for 2 minutes.

Serve the samphire onto warmed plates, arrange the eggs on top, drizzle with dressing and finish with the toasted seeds, ground pepper and toasted tempeh.