Curried Egg and Walnut Salad Recipe
Curried Egg and Walnut Salad Recipe
This filling Curried Egg and Walnut Salad recipe is the perfect light lunch solution.
Servings
Prep time
Cook time
Recipe
Ingredients
- 8 asparagus spears
- 1 tbsp extra-virgin olive oil
- Juice ½ lemon
- 6 eggs
- 4 bunches broccolini, roughly chopped
- ½ cup toasted walnuts
- 1 cup cherry tomatoes, halved
-
- Dressing
- ½ cup full milk Greek or sheep’s yoghurt
- ½ cup full milk Greek or sheep’s yoghurt
- Pinch cayenne pepper
- Pinch Celtic sea salt
- Freshly cracked 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 olive oil over spears. Roll spears in the olive oil to ensure they are evenly coated.
- Bake for 8–10 mins, or until lightly browned and tender when pierced with fork. Drizzle with a little fresh lemon juice and set aside.
- Bring saucepan of water to boil, place the eggs in 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 4-5 mins, or until al dente.
- Toast walnuts in dry pan for a couple of minutes on each side. Remove from pan and set aside to cool.
- Whisk all dressing ingredients together in small bowl.
- Roughly dice eggs, then place them with all other ingredients in large bowl. Add dressing and mix to ensure all ingredients are lightly covered.
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