CURRIED CHICKEN & PUMP­KIN SALAD

Homes+ (Australia) - - WEEKDAY COOKING -

SERVES 4 PREP 15 MIN­UTES

COOK 10 MIN­UTES 4 eggs, at room tem­per­a­ture

500g pump­kin, cut into 2cm pieces

400g can brown lentils, rinsed, mashed

2 cups shred­ded cooked skin­less chicken

2 green onions, finely chopped

8 basil leaves, shred­ded

100g snow peas, thinly sliced length­wise

½ cup low-fat nat­u­ral yo­ghurt

1 ta­ble­spoon mild curry pow­der

1 ta­ble­spoon warm wa­ter

1 clove gar­lic, crushed

Pap­pad­ums, to serve

STEP 1 Place eggs in a medium saucepan. Cover with cold wa­ter. Bring to the boil, stir­ring (this helps cen­tre the yolk). Boil for 6 min­utes. Drain; re­fresh. Peel. Cut in half.

STEP 2 Place pump­kin in a mi­crowave-safe bowl. Cover; mi­crowave on high (100%) for 3 min­utes or un­til ten­der. Drain; stand for 1 minute. Cool.

STEP 3 Com­bine pump­kin, lentils, chicken, onion, basil and snow peas in a large bowl. Whisk yo­ghurt, curry pow­der, wa­ter and gar­lic in a bowl. Sea­son. Top salad with egg. Driz­zle with dress­ing. Serve with pap­pad­ums.

FRI­DAY

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.