FIG AND QUAIL EGG SALAD WITH BEETROOT CHIPS

Quail eggs are starting to pop up on menus all over the place, but I feel like there is still some deterring factor. I hit the nearest farmers'  market on Saturday morning, and spotted trays of quail eggs at a market stall, but my basket was overflowing and I didn't quite know what I'd do with them. I suppose they are still relatively new to most of us, a bit like quinoa. But after a huge week of moving in to our new place, we had my parents over for Sunday brunch and my Mum, who had just been to their local markets, surprised me with a tray of quail eggs! They're wonderfully tiny and uniquely speckled, but really, they're just an egg. Before heading out on Sunday night, Josh and I put together this fresh salad of quail eggs, ripe figs, crispy bacon pieces and crunchy beetroot chips. This salad will serve 2 as a light meal, or 4 as a side dish.

FINGER LICKIN' FRIDAY

Beetroot, hazelnut and feta salad

Sometimes I feel that a salad without meat just doesn't qualify as a meal. But other times, when something is so yummy, nothing but my taste buds matter. So when Josh and I sat down with a big bowls of this salad, I was happy. I was, at first, a little surprised at how delicious this flavour combination turned out to be. The hazelnuts add texture and compliment the beetroot, the strong flavour of the feta is broken up by bittersweet rocket, and it is all tied together by a good helping of balsamic oil. This salad will be a hit at your next dinner party… or, on the couch one lazy friday night.

IN SEASON

This year, I have discovered a few new loves for my taste buds and beetroot is one of them. I had never really tried it because I didn't like the sour flavour deposited by the vinegar they are always soaked in. (To be honest, I kind of thought that it was part of the natural flavour of beetroot.) But after trying a quarter of little homegrown, roasted beetroot, I was surprised at my lack of twisted lips and squealing taste buds. The unique, earthy flavour of the beetroot revealed itself, and it is only made more interesting by that beautiful, rich fuchsia colour. Like tomatoes, I find that beetroot is best kept simple, served with a sprinkle of salt, a grinding of black pepper and a glug of olive oil.