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'Curried egg' garden salad

by wiki
10 April, 2019
in Dinner
0
'Curried egg' garden salad
'Curried egg' garden salad
  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Easy

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

Ingredients

  • 4 eggs
  • 1 butter lettuce, leaves separated
  • 1 telegraph cucumber, peeled, thinly sliced
  • 1/4 cup micro cress (see Notes)
  • 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)

Method

  • Step 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.
  • Step 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.
  • Step 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.

Nutrition

  • 569 kj

    Energy

  • 10.5g

    Fat Total

  • 2g

    Saturated Fat

  • 1.3g

    Fibre

  • 3.6g

    Protein

  • 4mg

    Cholesterol

  • 95mg

    Sodium

  • 4.7g

    Carbs (total)

All nutrition values are per serve

Notes

Micro cress is from growers’ markets and selected greengrocers.

Nigella seeds are available from Asian food shops.

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

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