Carrot & Tiffin Salad with Caesar's Dressing
7 large eggs
2 tbsp olive oil
1 onion, finely chopped
4 mediun carrots, grated
2-3 heaped tbsp curry paste
4 slices wholemeal bread, whizzed into crumbs
1 heaped cup roasted cashews, finely chopped or whizzed
a mixture of salad leaves
3 medium carrots peeled into strips with a potato peeler
handful fresh basil leaves
(from Lisa's Kitchen)
½ cup mayonnaise
3 tbsp red wine vinegar
½ garlic glove crushed or finely grated
2 tsp wholegrain mustard
freshly ground black pepper
½ cup olive oil
1 cup of fresh vegetarian parmesan, grated
Heat the oven to 190c/170c fan/gas mark 5
Put 6 of the eggs in a pan of cold water and bring them to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 minutes until soft. Stir in the curry paste and breadcrumbs. When the mixture is cool, beat the remaining egg and stir into the mixture.
Divide the mixture into 6 and flatten each portion with your hands (wetting them makes this a bit easier), then wrap around each egg - the mixture will seal well as you press it together. Roll the eggs in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Bake the eggs for 15-20 mins. Set aside to cool.
Combine the mayonnaise, vinegar, garlic, mustard and pepper in a bowl. Whisk until well blended.
Drizzle in the oil and whisk in the cheese.
Fill a bowl with mixed salad leaves. Mix in the strips of carrot and basil. Toss together.
Place a handful of the salad on each plate. Drizzle some dressing over the salad and top with tiffin eggs that have been sliced in half.