Quail egg, sweet potato and aubergine salad

Serves 1

Calories 500

1 medium sweet potato (approx 200g) peeled and diced

1 small aubergine (approx 230g) diced

5 quail eggs

1 tablespoon melted coconut oil

100g mixed salad leaves

1 celery stick, chopped

1 large tomato, sliced

100g cucumber, sliced

For the salad dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon melted coconut oil

1/2 tablespoon honey

1/2 teaspoon wholegrain mustard

Whilst pre-heating the oven to gas mark 5, peel and chop the veg and salad.

Cook the sweet potato and aubergine in the oil until soft and slightly browned (approximately 20 minutes)

Boil the quail eggs in a pan of water for around 8 minutes, then drain the water and replace with cold water. Once cool, peel the eggs and chop them in half.

Add salad dressing to mixed salad leaves and toss well. 

Arrange salad however you feel like it!

Please note: due to using coconut oil, you need to make the salad dressing as late as possible, (as in before eating!) otherwise it starts to solidify again!!!