Quail’s egg & tomato salad
serves 4
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
• 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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