Salad Recipes - Curried Egg and Pepper Salad

Ingredients

• 175 g/6 oz/3/4 cup basmati rice

• 15 ml/1 tbsp currants

• 30 ml/2 tbsp chopped walnuts

• 15 ml/1 tbsp sunflower oil

• 15 ml/1 tbsp walnut oil

• 10 ml/2 tsp white wine vinegar

• Salt and freshly ground black pepper

• 8 hard-boiled (hard-cooked) eggs, halved

• 2 green (bell) peppers, sliced into rings

• 1 red (bell) pepper, sliced into rings

• 1 yellow (bell) pepper, sliced into rings

• 60 ml/4 tbsp mayonnaise

• 30 ml/2 tbsp plain yoghurt

• 15 ml/1 tbsp curry paste

• A little milk

• A good pinch of caster (superfine) sugar

• Coriander (cilantro) leaves

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Method:

1. Cook the rice in plenty of boiling salted water. Drain, rinse with cold water and drain again.

2. Mix with the currants, walnuts, sunflower and walnut oils and the vinegar. Season to taste and mix well.

3. Pile on to a serving plate and make into a large nest. Arrange the eggs, rounded sides up, in the centre. Scatter the pepper rings attractively all around.

4. Blend the mayonnaise with the yoghurt and curry paste. Thin, if necessary, with a little milk and stir in the sugar and salt and pepper to taste.

5. Spoon over the eggs, garnish with coriander leaves and chill before serving.