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Egg and walnut salad

The list of eggs salads is endless but we always make this one when heading to Beta. It is a healthy spin on what is often a mayo-heavy dish, full of flavour and crunch and perfect as part of a picnic spread.

Recipe


serves 4

6 free-range eggs, boiled for 8 minutes
½ cup toasted walnuts, roughly chopped
5 stems of broccolini
5 asparagus spears
1 small apple, diced
a handful of grapes, halved

to serve: a mixture of fresh sprouts

curry dressing:

½ cup full fat goat’s milk yoghurt
2 tablespoons mayonnaise
1 teaspoon ground curry powder (the non irradiated kind)
pinch of cayenne pepper
sea salt and black pepper to taste


Whisk all the ingredients for the curry dressing in a small bowl and set aside. Blanch the asparagus and broccolini (they must still have a bite!) and roughly chop. Once the eggs have cooled, crack, peel and dice. Add to your mixing bowl, with the rest of the ingredients and pour in the dressing. Give a gentle stir until evenly coated. Top with a handful of sprouts.

This is part of our Beta picnic spread.

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