Ingredients

• 150g/5 oz cherry tomatoes
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5½oz peeled cooked prawns
• pinch chilli powder
• ½ lime
• juice only
• 1 free-range egg yolk
• 1 tbsp olive oil
• 1 thick slice bread
• 1 tbsp sesame seeds
• 5 quails' eggs
• poached

Directions

• Preheat the oven 200C/400F/Gas 6.
• Place the tomatoes onto a baking sheet
• drizzle with oil and season with salt and freshly ground black pepper. Place into the oven and roast for five minutes.
• For the prawn toast
• place the prawns
• chilli powder
• lime juice
• egg yolk and oil into a food processor and blend to a coarse paste.
• In a hot frying pan toast the bread on one side
• then turn over and lightly toast for one minute.
• Spread the prawn mixture onto the lightly toasted side
• sprinkle with the sesame seeds and turn over to fry prawn-side down for 2-3 minutes
• until golden.
• To serve
• cut up the prawn toast into 'soldiers' and place onto a plate. Top with poached quails' eggs with some roasted cherry tomatoes placed alongside.