Food and Travel Magazine | Pittas with dukkah-coated quail eggs,…
Pittas with dukkah-coated quail eggs, chickpea and chorizo salad and mint yoghurt dressing
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Ingredients
- 12 quail eggs
- 2tbsp extra virgin olive oil
- 2 good quality pitta breads
- coriander sprigs, to garnish
- 170g carton Greek-style yoghurt
- 1 garlic clove, crushed
- handful of chopped mint
- 50g hazelnuts
- 40g sesame seeds
- 1½tbsp coriander seeds
- 1tbsp cumin seeds
- 1tsp paprika
- 2tbsp olive oil
- 1 red onion, chopped
- 150g chorizo picante, diced
- 12 cherry tomatoes, halved
- 1 x 400g tin chickpeas, drained
- 4 handfuls of baby spinach
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