Hot-smoked salmon & new potato salad with dill
Warm new potatoes, flaked hot-smoked salmon, radish and a mustard-dill yogurt dressing.
Spinach & pea egg curry with brown basmati rice
Halved boiled eggs nestled in a gently spiced tomato, pea and spinach sauce, served over brown basmati rice with a spoon of Greek yogurt and coriander.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Rinse the rice, then simmer in plenty of water for 25 minutes until tender; drain and keep warm.
- Step 2
Lower the eggs into boiling water and cook 8 minutes; cool in cold water, peel and halve.
- Step 3
Fry the onions in the oil over a medium heat for 8 minutes until golden; add garlic, ginger, garam masala and turmeric and cook 1 minute.
- Step 4
Tip in the tomatoes and water; simmer 10 minutes until thick and glossy. Season with salt.
- Step 5
Stir in the peas and spinach until the leaves wilt, then nestle in the egg halves and spoon sauce over; warm through 2 minutes.
- Step 6
Serve over the rice with a spoonful of yogurt and the coriander scattered on top.
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Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 23g |
| Carbohydrates | 59g |
| – of which sugars | 8g |
| Fibre | 8g |
| Fat | 17g |
| – of which saturates | 5g |
| – of which omega-3 | 0.4g |
| Calcium | 165mg |
| Iron | 4.9mg |
| Salt | 0.7g |
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