Curried egg garden salad

Cooking Eggs Curried egg garden salad

Love curried egg sandwiches but looking for something lighter This colourful and light salad is the answer!

Lables: Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  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.

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4 eggs
1 butter lettuce, leaves separated
1 telegraph cucumber, peeled, thinly sliced
1/4 cup micro cress
150g thick low-fat Greek yoghurt
1 tsp curry powder
2 tbsp extra virgin olive oil
Pinch of cayenne pepper
1 tsp nigella seeds

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Eggs
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