Side

'Curried egg' garden salad

Name: 'Curried egg' garden salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs; 1 butter lettuce, leaves separated; 1 telegraph cucumber, peeled, thinly sliced; 1/4 cup micro cress (see Notes); 150g thick low-fat Greek yoghurt; 1 teaspoon curry powder; 2 tablespoons extra virgin olive oil; Pinch of cayenne pepper; 1 teaspoon nigella seeds (see Notes)

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15m

05m

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by Jill Dupleix

Food writer

Jan 28, 2016

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

4 eggs
1 butter lettuce, leaves separated
1 telegraph cucumber, peeled, thinly sliced
1/4 cup micro cress (see Notes)
150g thick low-fat Greek yoghurt
1 teaspoon curry powder
2 tablespoons extra virgin olive oil
Pinch of cayenne pepper
1 teaspoon nigella seeds (see Notes)

Method

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.
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.
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.