CURRIED CHICKEN & PUMPKIN SALAD
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.