A creative take on your grandmother’s classic curried eggs, this filling salad is the perfect light lunch solution. Eggs really do have everything going for them: artfully packaged by nature and meticulously balanced in protein, good fats and carbohydrates, they’re a faultless workday fuel.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 8 asparagus spears
- 1 tbsp cold-pressed extra-virgin olive oil
- Juice ½ lemon
- 6 eggs
- 4 bunches broccolini, roughly chopped
- ½ cup walnuts
- 1 cup cherry tomatoes
- Dressing
- ½ cup Greek or sheep’s yoghurt
- 2 tsp curry powder
- Pinch cayenne pepper
- Pinch Celtic sea salt
- Freshly ground black pepper, to taste
Method
- Preheat oven to 200°C.
- Snap woody ends off asparagus, lay spears in single layer on baking tray and drizzle with olive oil. Roll spears in olive oil to ensure they are evenly coated.
- Bake for 8–10 mins, or until lightly browned and tender when pierced with a fork. Drizzle with a little lemon juice and set aside.
- Bring saucepan of water to the boil, place eggs in the water, lower heat to medium and boil for 7–8 mins. Remove from saucepan and set aside to cool before peeling.
- Meanwhile, line bamboo steamer with baking paper and steam broccolini for 5–7 mins, or until al dente.
- Toast walnuts on each side in dry pan for a couple of minutes. Remove from pan and set aside to cool.
- Whisk together all dressing ingredients in small bowl.
- Halve eggs, then divide between four plates with remaining ingredients. Drizzle over dressing and serve.
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