Amanda Laird: Quail egg salad with gherkins, watercress and tomato

Picture / Babiche Martens

Serves 4

12 quail eggs
Olive oil
4 handfuls of watercress
6-8 new potatoes, boiled and sliced
3 gherkins, thinly sliced
4 tomatoes, de-seeded and finely diced

Dressing

Tbsp olive oil
1/2 Tbsp sherry vinegar
Pinch caster sugar
1 tsp Dijon mustard
Sea salt and freshly ground black pepper

1. Heat a little olive oil in a frypan, crack the eggs and gently drop into the pan. Let cook for a couple of minutes until just set.

2. In a large bowl, add the watercress, potatoes, gherkins and tomatoes.

3. Whisk the dressing ingredients together and dress the salad. Present attractively on individual plates.