CURRIED EGG AND WALNUT SALAD

WF  GF  SF  VEG   Serves 4

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.

To veganise: Substitute the eggs with a cubed avocado, and the yoghurt with coconut milk.

8 asparagus spears

1 tablespoon cold-pressed extra virgin olive oil

juice of ½ lemon

6 organic eggs

4 bunches of broccolini, roughly chopped

60 g (2¼ oz/½ cup) walnuts

150 g (5½ oz/1 cup) cherry tomatoes

DRESSING

130 g (4½ oz/½ cup) full-fat Greek or sheep’s yoghurt

2 teaspoons curry powder

pinch of cayenne pepper

pinch of Celtic sea salt

freshly ground black pepper, to taste

Preheat the oven to 200°C (400°F/Gas 6).

Snap the woody ends off the asparagus, lay the spears in a single layer on a baking tray and drizzle with the olive oil. Roll the spears in the olive oil to ensure they are evenly coated.

Bake for 8–10 minutes, or until lightly browned and tender when pierced with a fork. Drizzle with a little lemon juice and set aside.

Bring a saucepan of water to the boil, place the eggs in the water, lower the heat to medium and boil for 7–8 minutes. Remove from the saucepan and set aside to cool before peeling.

Meanwhile, line a bamboo steamer with baking paper and steam the broccolini for 5–7 minutes, or until al dente.

Toast the walnuts in a dry pan for a couple of minutes on each side. Remove from the pan and set aside to cool.

Whisk all the dressing ingredients together in a small bowl.

Halve the eggs, then divide between four plates with the remaining ingredients. Drizzle over the dressing and serve.