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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 30 min

500 g baby pota­toes 250 g green beans 4 eggs, boiled, shelled and halved 125 g baby toma­toes, halved 2 cans ( 170 g each) tuna chunks, drained


60 ml ( ¼ c) may­on­naise 60 ml ( ¼ c) yo­ghurt 30 ml ( 2 T) roasted curry pow­der 45 ml ( 3 T) lemon juice 10 ml ( 2 t) sugar salt and freshly ground pep­per 1 Cook the pota­toes un­til done, crush slightly and leave to cool a lit­tle. 2 Put the green beans in a glass bowl and cover with boil­ing wa­ter. Blanch for 1 minute, drain and rinse. 3 Ar­range the pota­toes, green beans, eggs, baby toma­toes and tuna on a salad plat­ter. 4 Salad dress­ing Whisk to­gether the ingredients and sea­son with salt and pep­per. 5 Driz­zle the dress­ing over the salad and serve.

You could re­place the tuna with shred­ded chicken and use cu­cum­ber rib­bons in­stead of green beans.

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