Curried egg, cauliflower and chickpea salad

Ingredients

• 1 medium cauliflower, cut into bite-sized florets
• 1 red onion, cut into 1 cm wedges
• 2 tbsp olive oil
• 3 tsp curry powder
• 400 g tin chickpeas, drained and rinsed
• 6 large eggs, boiled (see Note)
• 150 g Greek-style plain yoghurt
• 1 tsp chilli flakes
• 1 lemon
• fried curry leaves, to serve (optional)

Serves 6 as a side

Instructions

1. Preheat the oven to 220°C fan-forced. Mix the cauliflower florets in a large bowl with the onion, oil and 1 tsp of curry powder. Season with salt and pepper. Transfer to a lined baking tray and roast for 10 minutes, until starting to colour. Remove from the oven and set aside. Add the chickpeas to the tray and combine with the warm cauliflower.

2. Peel the eggs, then place in a large bowl and break into large chunks using a spoon. Be careful not to mash the eggs.

3. In a separate small bowl, mix together the yoghurt and remaining curry powder with a pinch of chilli flakes (to your taste). Add a squeeze of lemon juice and season to taste. Add to the eggs, along with the cauliflower mixture. Mix together well, then spoon the mixture on to a platter. Scatter with fried curry leaves to serve (optional).

Note

Place eggs in a saucepan and fill with cold water until eggs are covered. Bring to the boil, covered, on high heat. Once boiling, turn off heat and stand for 5 minutes. Drain and run under cool water until eggs are cool enough to handle. This method will result in semi-soft boiled eggs.

Photography by Jiwon Kim.

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