The fish and eggs in this curry-spiked salad make it filling enough for a summer’s day lunch.
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Boil the potatoes in salted water until tender, for about 10-15 minutes. Drain, return to the pan and allow to steam dry a little. Bring another smaller pan of water to a boil, carefully lower the eggs in and boil for 6 minutes, before plunging into cold water.
In a large bowl, mix together the yogurt, curry powder, chutney and most of the herbs. Season. Tip the warm potatoes and celery into the yogurt dressing and toss to coat well, breaking the potatoes up a little. Allow to stand for 5-10 minutes – the coating will thicken up as the potatoes absorb the dressing. Peel the eggs and cut them in half.
Divide the rocket and potato salad between 4 plates and top each with 1 halved egg and some flaked mackerel. Sprinkle over some reserved herbs, then serve with the lemon wedges to squeeze over.
Our British Blacktail Free Range Eggs are a source of vitamin D, which helps to maintain healthy bones.
Typical values per serving when made using specific products in recipe
Energy | 1,475kJ/ 352kcals |
|---|---|
Fat | 17g |
Saturated Fat | 4.1g |
Carbohydrates | 27g |
Sugars | 8.2g |
Fibre | 3.5g |
Protein | 21g |
Salt | 1.3g |
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