‘Curried Egg’ Garden Salad

On the table in: 20 minutes
Serves: 4
Origin: Western

Ingredients:

  • 4 eggs
  • 1 butter lettuce, leaves separated
  • 1 telegraph cucumber, peeled, thinly sliced
  • 1/4 cup micro cress (see notes under Chef’s Suggestions)
  • 150g Tamar Valley Dairy 99.85% Fat Free Natural Yoghurt
  • 1 teaspoon curry powder
  • 2 tablespoons extra virgin olive oil
  • Pinch of cayenne pepper
  • 1 teaspoon nigella seeds (see notes under Chef’s Suggestions)

Nutritional Information

Per serving: 136 calories; 4.7g carbohydrates; 3.6g protein; 10.5g fat; 1.3g fibre

Instructions:

  1. Fill a small pan with hot water and add eggs. Bring to the boil, then reduce heat to low and simmer for 3-4 minutes until soft-boiled. Remove eggs with a slotted spoon, cool, then peel and quarter. Season and sprinkle with cayenne.
  2. Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir in oil and set aside.
  3. Divide lettuce among plates. Arrange the cucumber and the eggs on top and dollop over yoghurt dressing. Scatter with cress and nigella seeds and serve.

Chef’s suggestions:

  • For gluten-free, ensure all spices are gluten free before using.
  • Micro cress is from growers’ markets and selected greengrocers.
  • Nigella seeds are available from Asian food shops.

We would like to acknowledge that this recipe was sourced from taste.com.au on 12 July 2020.

Author: Jill Dupleix    Image credit: Ian Wallace    Publication: Taste.com.au

https://www.taste.com.au/recipes/curried-egg-garden-salad/aebeca61-de55-4a4b-8be8-6bfe55d0e689