spiced boiled eggs on coriander-lime yogurt sauce
ingredients
20
count
nutrition
310
calories
total protein (g)
25
per serving
serves
2
servings
method
ingredients
Ingredients (for the spiced boiled eggs):
- 2 large eggs
- ½ tsp chili flakes
- ½ tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- Salt, to taste
Ingredients (for the yogurt sauce):
- 125g Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt (½ cup)
- 15g fresh coriander, chopped (¼ cup)
- 15g fresh lime juice (1 tbsp)
- 5g olive oil (1 tsp)
- Salt & pepper, to taste
Ingredients (for the chickpea salad):
- 80g cooked chickpeas (½ cup)
- 75g cherry tomatoes, halved (½ cup)
- 30g cucumber, diced (¼ cup)
- 30g radish, thinly sliced (¼ cup)
- 8g fresh parsley, chopped (2 tbsp)
- 30g crumbled feta cheese (2 tbsp)
- 15g olive oil (1 tbsp)
- 15g fresh lemon juice (1 tbsp)
- Salt & pepper, to taste
recipe steps
- Boil the Eggs
- Boil eggs for 9–10 minutes. Let cool, peel, and slice.
- Make the Yogurt Sauce
- In a bowl, combine Glenisk yogurt, coriander, lime juice, olive oil, salt, and pepper. Stir well. Set aside.
- Make the Chickpea Salad
- In another bowl, mix chickpeas, cherry tomatoes, cucumber, radish, parsley, and feta. Drizzle with olive oil and lemon juice. Season to taste.
- Spice the Eggs
- In a small dish, mix chilli flakes, paprika, cumin, pepper, and salt. Gently roll the egg slices in the spice mix to coat.
- Assemble the Plate
- Spoon the yogurt sauce onto plates. Top with the spiced egg slices. Serve the chickpea salad alongside.
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