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A salad of BBQ leeks & beans with quail eggs & crispy prosciutto


  • Blanch the beans in boiling water for about 30 secs. Remove and drain well.
  • Then blanch the leeks in the same pot until tender when pierced with a knife. Drain well, cut into lengths and cook on a preheated, lightly oiled ridged grill (or BBQ), adding the beans for the last minute or so.
  • While the leeks and beans are cooking, fry the prosciutto in a little oil until crispy. When almost ready, move the prosciutto to one side of the pan and fry the quail eggs. Drain the prosciutto on kitchen paper towels.
  • To serve, arrange the leeks and beans on individual plates and sprinkle with a little oil and balsamic. Then top with the prosciutto, quail eggs and a sprinkling of parsley.


  • 12-18 green beans
  • 3 leeks
  • 4-8 slices prosciutto
  • olive oil spray
  • extra virgin olive oil
  • 8 quail eggs
  • balsamic vinegar
  • 2 tbsp chopped fresh Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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