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    Cucumber 'Spaghetti' with Quail's Eggs

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    Cucumber 'Spaghetti' with Quail's Eggs

    • Vegetarian

    Serves: 4


    • 2 cucumbers
    • 1 pinch salt
    • The zest of 1 lime and 2tbsp juice
    • 1 red chilli
    • 4 tbsp coriander plus chopped coriander, to serve
    • 4 tbsp extra virgin olive oil
    • 12 quail eggs
    • 4 salad onions
    • Sea Salt


    1. Trim the ends off 2 cucumbers and peel. Using a vegetable peeler, slice the cucumbers into long, thin slices, working in towards the seeds. Discard the seeds.
    2. Pile in stacks and cut the slices into long, spaghetti-like strips. Put the 'spaghetti' in a colander, toss with a little salt and leave to drain. Meanwhile, mix the finely grated zest of 1 lime, 2 tbsp lime juice, 1 finely chopped small red chilli, 4 tbsp chopped coriander and 4 tbsp extra virgin olive oil. Season and set aside. Bring a large pan of water to the boil, reduce the heat and add 12 quail's eggs. Return to the boil, and boil for 4 minutes. Cool under cold running water. Meanwhile, thinly slice 4 salad onions, add to the cucumber 'spaghetti' and pat dry lightly with kitchen paper. Coat lightly with the chilli vinaigrette.
    3. Arrange in 'nests' on 4 small plates. Peel the eggs and place 3 in each 'nest'. Sprinkle with sea salt and chopped coriander.

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