Quail’s egg & tomato salad
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.