Instructions: Boil the quails eggs gently for about 6 minutes.

Cool and shell carefully.

Cut the cherry tomatoes in half.

Fry the pine nuts in a tablespoon of olive oil until golden brown do not let them burn!

Lay the quails eggs and tomatoes in an attractive pattern either in a pretty dish or on a bed of large dark green lettuce leaves. Sprinkle the pine nuts over the top.

Shake the olive oil vinegar salt and sugar together in a jar until thoroughly mixed.

Pour over the salad and serve after 10 minutes.

The dish can be kept a little longer but doesnt improve after half an hour.

My memories of the Lebanon include some of the most exotic food Ive ever eaten and one of these was a set of horsdceuvres eaten in an extremely grand gathering where the servants were so refined they never spoke even when spoken to. It was the first time I had ever eaten quails eggs; tiny intense mouthfuls that are much favoured in the middle East. Theyre widely available in the UK both fresh and smoked and even pickled so you can try this salad without any difficulty.

Serves 4

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