If you happen to live in my neck of the woods (Peak District, N. England), you may wonder why I’m posting salad recipes today when it’s snowy outside, but this one is different! This recipe is a combination of an egg salad and a potato and cauliflower curry, which to me shouldn’t work, but is actually really nice. I was almost expecting my children to turn there noses up at it, but instead asked if I can make it again tomorrow, which is the ultimate compliment in our house!
500g new potatoes, halved
1 small cauliflower, cut into florets
6 large free range eggs
100g green beans, halved
4 spring onions, roughly chopped
1 x 400g tin of chickpeas, drained and rinsed
6 small plum tomatoes, halved
For the Dressing;
1 tbs mango chutney
Juice of one lemon
1 tbs mayonnaise
1 tbs curry paste
Small handful of fresh coriander, finely chopped
Salt and pepper to taste
1. Place the halved potatoes in a large pan of salted boiling water, bring back to the boil, then simmer for 5 minutes. Add the cauliflower and beans, then simmer for a further 10 minutes.
2. Meanwhile, place the eggs in a large pan of boiling water and boil for 6 minutes. Drain and set in a bowl of cold water before peeling.
3. In a large salad bowl, place the halved eggs, spring onions, chickpeas and tomatoes. Add the drained potatoes, cauliflower and beans and mix together gently.
4. Mix all of the dressing ingredients together with 3 tbs water, drizzle over the salad, and serve immediately with naan bread.