May 3, 2013

The Green Kitchen Project, recipe no.2

This was definitely not one of the most enticing recipes in the book. But as I was buying groceries the other day radishes just looked so pretty and tempting that I had to buy them. And as I remembered seeing this recipe calling for radishes, there it was. A pleasant surprise, really. I liked the crunchiness with the soft eggs. The Green Kitchen recommends making their Danish Rye Bread with this but I had some beetroot bread from Goodpie Bakery left in the freezer. On its own the salad is a little lame but on dark bread it's perfect. I am definitely trying their rye bread another time.



6 eggs
a small handful of pumpkin seeds
1 apple
10 radishes
5 sticks of asparagus spears

For the dressing:
120ml organic turkish yoghurt
(2tbsp mayonnaise, optional)
1tsp ground curry
(a pinch of cayenne)
sea salt

Place the eggs in boiling water and let boil for 10 minutes. Let cool in cold water. Toast the pumpkin seeds in a frying pan. Cut the asparagus spears into small sticks and the radishes into thin slices. Halve and core the apple (leave the skin on) and cut it into small pieces. Put everything in a bowl, make the dressing (I didn't use mayonnaise) and mix altogether. Cut the eggs into 8 pieces each and gently mix them in. I forgot to buy chives so I just sprinkled asparagus bits on top.

1 comment:

  1. Niin, en tiiä näyttääkö tuo nyt fotogeenisesti niin hyvältä, mutta tässäki tuo näyttää syötävän hyvältä, erittäin herkulliselta! :)