Quail’s egg & tomato salad
Ingredients
7
Steps
4
Serves
4
Cook Time
10-20 Min
Ingredients
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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.
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Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
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Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
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Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.