Curried egg garden salad

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How to make Curried egg garden salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:05
  • Total Time : 0:20

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.

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