Small Egg Salad
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Kitchen twine, 1 Parchment paper
Boil the quails eggs for 5 minutes, peel and set aside. Mix the olive oil and vinegar together to make the dressing, season with salt and pepper and set aside.
Heat the vegetable oil in a frying pan and cook the red and yellow peppers until the start to soften. Drain on kitchen paper and set aside.
Blanch the French beans in boiling water for 3 minutes. Refresh in cold water, drain and set aside.
Combine the peppers, beans, lettuce, olives and cucumber in a bowl. Mix in the dressing, add the halved quails eggs and serve immediately.