Salad with quail eggs and curry dressing

Boil quail eggs for 2-3 minutes after boiling.

Peel the eggs and cut them in half lengthwise.

Salt and pepper, sprinkle with hot pepper.

Wash the cucumber, dry it, cut it in half lengthwise, and slice it thinly.

Prepare the dressing. Mix yogurt with curry.

Salt and pepper, mix.

Place salad leaves and spinach on four serving plates.

Tear the large leaves.

Place cucumbers and eggs on the leaves.

Spread the dressing on top and sprinkle with sesame.