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| Quail’s egg & tomato salad |
ingredients
- 50g/2oz pine nuts
- 125ml/4fl oz olive oil
- 24 cherry tomatoes
- 24 quail’s eggs, hard-boiled and
- chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon granulated sugar
- 2 tablespoons red wine vinegar
serves 4
- In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
- Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
- Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
- Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.
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