Curried Eggs Salad Recipe

Curried Eggs Salad Recipe

225 g/8 oz/2 cups wholewheat pasta shells
1 carrot, grated
1 parsnip, grated
1/2 bunch of spring onions (scallions), chopped
1 small red (bell) pepper, chopped

1/4 cucumber, chopped
40 g/1.5 oz salted peanuts

45 ml/3 tbsp olive oil
15 ml/1 tbsp red wine vinegar
Salt and freshly ground black pepper

4 hard-boiled (hard-cooked) eggs, halved
60 ml/4 tbsp Greek-style plain yoghurt

15 ml/1 tbsp milk
10 ml/2 tsp curry paste
15 ml/1 tbsp curried fruit chutney

Coriander (cilantro) leaves

Method:

Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again. Place in a bowl with the carrot, parsnip, spring onions, pepper, cucumber and peanuts. Toss gently. Drizzle over the olive oil and vinegar and season lightly. Toss gently and arrange on four serving plates. Lay two egg halves on top, cut sides down. Blend together the remaining ingredients except the coriander leaves. Season to taste and spoon over the eggs. Garnish with coriander leaves and serve.