Quail egg and avocado hummus salad


(For 4 portions)

  • 12 Hippo Tops
  • 4 twigs of Salad Pea
  • ½ punnet Sakura Cress
  • 4 boiled quail eggs
  • 200gr diced cooked beetroot
  • 200gr cooked sweetcorn
  • 200gr avovado hummus
  • 10gr linseeds
  • 2 tbsp olive oil
  • juice from ½ lemon
  • 1 pinch white ground pepper


  • Make a vinaigrette, (emulsion) with the olive oil, lemon juice and white ground pepper. 
  • In two separate bowls, toss the diced cooked beetroot and sweetcorn in the vinaigrette separately. 
  • Build the glass with the beetroot at the bottom, then the sweetcorn on top. 
  • Pipe the avocado hummus on top of the sweetcorn and add the boiled quail eggs dipped in linseeds. 
  • Finish with the Hippo Tops, Salad Pea and Sakura cress. 
  • Serve.

Recipe: Franck Pontais

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