Turnip-Apple-Carrot Salad With Eggs

1. 1

   Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.

2. 2

   Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.

3. 3

   Combine yoghurt and spices in a separate bowl and season to taste.

4. 4

   When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.

5. 5

   Drain veggies. Add everything to the big bowl and stir to coat.

6. 6

   Eat right away while still warm or let cool and serve later.

No nutritional information available.

No additional tips available.