Runner bean & herb salad with quail’s eggs

A simple, summery salad for the first of the runner beans. Riverford Organics, who developed this recipe, recommend Caerphilly cheese for its fresh flavour with a creamy lemony after-taste that complements the beans and herbs. If you're in Surrey, why not visit one of our great deli's and ask them to suggest a local alternative? It's a great way to discover new cheesy delights!

Ingredients

• 400 g runner beans, topped & tailed
• 200 g French or other fine green beans, topped & tailed
• 1 tsp Dijon mustard
• Pinch caster sugar
• 2 tbsp good olive oil
• Juice of ½ a lemon, to taste
• Sea salt & freshly ground black pepper
• 1 tbsp each chopped fresh tarragon & parsley leaves
• 1 dozen quail’s eggs
• 80 g Caerphilly cheese (or substitute for a local delicacy!)

Preparation

1. Run a veg peeler down the edge of the runner beans to trim off any woody parts. Slice into ½ cm pieces on the diagonal.
2. Slice the green beans into similar sized lengths.
3. Make the dressing: lightly whisk the mustard, sugar and oil together in a large bowl. Add the lemon juice and season. Stir in the herbs.
4. Cook the quail’s eggs in boiling water for 2 minutes, then immediately transfer to a bowl of cold water.
5. In another pan of boiling water, cook the beans together for 3 mins. Drain and refresh in cold water to keep the green colour, then drain again.
6. Toss in the dressing. Check the seasoning.
7. Arrange on a serving plate.
8. Carefully peel off the egg shells, leaving the eggs whole. Cut in half; the yolks should still be quite soft. Arrange in amongst the beans. Crumble over the cheese to serve.