Indian-Style Egg Salad

Ingredients

• 4 eggs (medium size)
• 2 carrots
• 1 knollensellerie (celery root)
• 1 onion
• 2 Garlic cloves
• olive oil (for frying)
• 2 tsp Mumbai curry spice blend
• 1 bunch Coriander
• 50 g cashews
• 1 Organic Lime
• 200 g Greek yogurt
• Salt
• 1 Avocado
• Edible flower petals (for garnish)
• piment d’Espelette

Instructions

1. 1.

   Cook the eggs for 5½ minutes. Remove and cool in cold water.

2. 2.

   Peel and cube the carrots, peel and cube the celery root. Peel and cube the onion and garlic. Sauté the vegetables with a little olive oil for about 4 minutes. Add the spice blend and mix well. Transfer the mixture to a large bowl and let it cool.

3. 3.

   Wash and dry the coriander, strip the leaves and roughly chop them. Set aside some leaves for garnish. Toast the cashews in a dry pan until fragrant. Remove and let cool. Wash the lime hot, grate its zest, then cut it in half and squeeze out the juice.

4. 4.

   Mix the yogurt and coriander into the vegetable mixture. Roughly chop the toasted cashews with a food processor and stir them in. Season the salad with salt, lime juice and zest, and let it rest for about 5 minutes. Spread the salad on plates.

5. 5.

   Peel the eggs and break them by hand so that the yolks run over the salad. Garnish the egg salad with coriander leaves and edible flower petals, then sprinkle with Piment d’Espelette and salt before serving.