Pickled egg salad with curry yogurt

Ingredients

• 6 medium sized eggs, hard boiled
• 100 g arugula or watercress
• 100 g sorrel or baby spinach
• 100 g cilantro, tarragon, parsley (single or mixed)
• 1 tbsp. olive oil
• 1 tsp lemon juice
• 1 large beetroot
• 250 ml white wine or apple cider vinegar
• ½ fresh chili pepper
• 2 shallots
• 1 tsp coriander seed
• 1 tsp mustard seeds
• 2 small bay leaves
• ½ tsp sea salt
• 75 g sugar
• 1-2 tbsp curry paste or powder to taste
• 150 g thick yogurt
• salt and black pepper to taste
• thinly sliced shallot

Cooking

Step 1

Cut the beets, cover with water and boil for 30 minutes at a slow boil. Drain the broth, leaving 250 ml. Transfer the beets to a jar, add the peeled eggs.

Step 2

Prepare the marinade: Pour beet broth and vinegar into a saucepan, add salt, sugar, thinly sliced red pepper, onion and all spices. Simmer for 5 minutes until sugar dissolves. Cool slightly and pour into a jar of beets and eggs. Cool and refrigerate for at least a day, preferably 4.

Step 3

Mix yogurt with curry, season with salt and pepper.

Step 4

Rinse the salad greens, dry, separate the leaves from the twigs, season with olive oil and lemon juice.

Step 5

Pour 2/3 of the curry sauce onto a dish, spread evenly. Lay out the greens. Cut the eggs in half, lay cut side up on the greens and pour over the remaining sauce.