Name: Kumara and sunflower seed salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 650 gram kumara, peeled, cut into 1 cm pieces; cooking oil spray; 1 teaspoon mild curry powder; 3 eggs; 1/3 cup low-fat natural yogurt; 2 tablespoon lemon juice; 1 clove garlic, crushed; 100 gram baby spinach leaves; 310 gram can corn kernels, rinsed; 310 gram can chickpeas, rinsed; 1/2 cup chopped flat-leaf parsley; 1/3 cup sunflower seeds

Kumara and sunflower seed salad

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

650 gram kumara, peeled, cut into 1 cm pieces

cooking oil spray

1 teaspoon mild curry powder

3 eggs

1/3 cup low-fat natural yogurt

2 tablespoon lemon juice

1 clove garlic, crushed

100 gram baby spinach leaves

310 gram can corn kernels, rinsed

310 gram can chickpeas, rinsed

1/2 cup chopped flat-leaf parsley

1/3 cup sunflower seeds

Method

1.Spray kumara with oil. Heat a large frying pan over moderate heat. Cook and stir kumara for 7-8 minutes or until brown and tender. Sprinkle kumara with curry powder; cook for 1 minute more or until fragrant. Transfer to a large bowl. Cool.

2.Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre yolks). Boil without stirring for 6 minutes. Drain; cool. Peel then halve.

3.Whisk yogurt, juice, 2 tablespoons water and garlic in jug.

4.Add spinach, corn, chickpeas and parsley to kumara; toss to combine. Drizzle with dressing. Top with egg and sunflower seeds. Serve at once.

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Ingredients

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