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'Curried egg' garden salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Try this vibrant and refreshing curried egg salad for a lighter twist on a classic favorite!
Ingredients:
  • 1 butter lettuce, leaves separated
  • 1 telegraph cucumber, peeled, thinly sliced
  • 62.50 ml micro cress (see Notes)
  • 150g Dairy 99.85% Fat Free Natural Yoghurt
  • 2.50 gm curry powder
  • 36.40 gm extra virgin olive oil
  • Pinch of cayenne pepper
  • 1 tsp nigella seeds (see Notes)
Instructions:
  • - Fill a small pan with hot water and gently add eggs. Let it come to a boil, then simmer on low for 3-4 minutes until soft-boiled. Use a slotted spoon to remove eggs, cool, peel, and quarter. Finally, season and sprinkle with cayenne.
  • In a small bowl, combine yoghurt, curry powder, salt, and pepper. Mix well, then stir in oil and set aside.
  • Place the lettuce on plates, then layer the cucumber and eggs on top. Drizzle with yogurt dressing, sprinkle with cress and nigella seeds, and enjoy!

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