On the table in: 20 minutes
Serves: 4
Origin: Western
Ingredients:
Nutritional Information
Per serving: 136 calories; 4.7g carbohydrates; 3.6g protein; 10.5g fat; 1.3g fibre
Instructions:
- 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.
- Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir in oil and set aside.
- 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:
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