- 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 1Fill 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 2Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir in oil and set aside.
- Step 3Divide 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
