Food / 05.03.2015

Clean eating recipes: Curried egg and walnut salad

By Healthy Magazine
Let the wholesome, tasty ingredients do the talking in this simple multitasking recipe

CurriedEggSaladforweb

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.

Supercharged Food Eat Clean, Green and Vegetarian Front CoverforwebRecipe from Eat Clean, Green And Vegetarian by Lee Holmes (Murdoch Books, £14.99)

 

 

 

 

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Curried egg and walnut salad
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