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Recipe by olive magazine

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1. To make the dukkah, toast everything in a dry frying pan until it starts to brown and smell fragrant. Cool, then either pound everything with a pestle and mortar or pulse in a food processor (you want a coarse mixture, not a paste, so be careful if you are using a food processor). Tip into a serving bowl.
2. Cook the quail eggs in simmering water for 3 minutes. Drain and run under cold water for a few minutes. Serve with the dukkah, a dish of sea salt and other accompaniments. Let people peel their own eggs and dip them in the salt and dukkah.

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Ingredients

• 24 quail eggs
• sea salt
• pickled chillies , olives, flatbread, to serve

FOR THE DUKKAH MIX

• 30g blanched hazelnuts
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 25g sesame seeds

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Difficulty and servings

Serves 8 with drinks as nibbles

Preperation and cooking times

Ready in 10 mins

Vegetarian

Ingredients

• 24 quail eggs
• sea salt
• pickled chillies , olives, flatbread, to serve

FOR THE DUKKAH MIX

• 30g blanched hazelnuts
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 25g sesame seeds

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