Clean eating recipes: Curried egg and walnut salad

Protein? Check. Veggies? Check? Nasties? Nada! This vegetarian, protein-packed recipe is as delicious as it is saintly.

Serve as a healthier brunch alternative – or a light supper.

Serves 4

8 asparagus spears
1 tbsp cold-pressed extra virgin olive oil
Juice of ½ lemon
6 organic eggs
4 bunches of broccolini, chopped
60g walnuts
150g cherry tomatoes

For the dressing

130g full-fat Greek or sheep’s yoghurt
2 tsp curry powder
Pinch of cayenne pepper
Pinch of sea salt
Freshly ground black pepper, to taste

Method

1 Preheat oven to 200°C/180°C fan/gas mark 6. Snap woody ends off asparagus, lay the spears in a single layer on a baking tray; drizzle with oil so evenly coated.

2 Bake for 8–10 mins, or until tender. Drizzle on lemon juice and set aside.

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

4 Line a bamboo steamer with baking paper and steam broccolini for 5–7 mins.

5 Toast walnuts in a dry pan for 2 mins on each side. Remove from pan; cool.

6 Whisk dressing ingredients together in a bowl. Halve eggs, then divide between 4 plates with the other ingredients. Drizzle over the dressing and serve.

Recipe from Eat Clean, Green And Vegetarian by Lee Holmes (Murdoch Books, £14.99)

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Summary

Recipe Name

Curried egg and walnut salad

Author Name

Healthy Magazine

Published On

2015-03-05

Cook Time

10M