Sunflower seed and Cashew nut Pate with quail egg and avocado
8oz sunflower seeds
8oz cashew nuts
½ clove garlic
Few drops Tabasco sauce
2 tsp Soy Sauce
1tsp dried oregano
8 fl oz water
Black pepper & salt to taste
4 quail eggs
Mixed salad leaves
In a food processor blend the sunflower seeds, cashew nuts, onion and garlic with the water until blended.
Add the Tabasco, soy sauce, oregano and black pepper and salt to taste.
Continue blending together until the mixture is completely smooth.
Chill the mixture before serving.
Meanwhile bring a saucepan of water to rolling boil. Place the quail eggs in the water and continue to simmer for 2 minutes. Plunge the eggs into cold water to stop the cooking and shell when cool. Store in fridge until ready to serve.
On a plate place a handful of dressed salad leaves. Place a spoonful of the pate mixture in the centre and top with avocado and quail egg sliced lengthways in half.
Serve with oatcakes.