Tikka eggs with naan salad

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Lunch & Light Meals|Vegetarian
4 peopleServes
4
Prep   20 min
Cook   6 min
  • Curry paste, Indian Style, 2 tablespoon(s), tikka masala
  • White wine vinegar, 60 ml
  • Eggs, raw, 8 extra large egg(s)
  • Carrot, 1 medium carrot(s), peeled into long thin ribbons
  • Lebanese cucumber, 1 cucumber(s), peeled into long thin ribbons
  • Fresh mint, ½ cup(s), small leaves
  • Chives, 2 tablespoon(s), finely chopped
  • Flaked almonds, 14 g, toasted
  • Naan bread, Indian restaurant style, 4 mini naan(s)
  • Baby cos lettuce, 1 whole, leaves separated

Method

Using a fork, whisk the curry paste and vinegar in a large heatproof bowl.

Cook the eggs in a large saucepan of boiling water for 6 minutes, then drain. While still hot, carefully remove the shells and cut the eggs in half lengthways. Add to the vinegar mixture in the bowl and very gently toss to coat. Set aside to cool.

Combine the carrot, cucumber, mint, chives and almonds in a bowl and season with freshly ground black pepper.

Divide the naan and cos leaves among serving plates. Top with the tikka eggs, then the carrot mixture and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0.4
Calories378
Protein19.7 g
Total fat21.6 g
- Saturated fat5.6 g
Total carbohydrates22.5 g
- Total sugars8.9 g
Fibre5.4 g
Sodium665 mg

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