Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
A very refreshing entree or salad that will compliment any meal.
Serves: 4
Prep time: 15 mins
Cooking time: 8 mins
Ingredients
- 4 eggs
- 4 handfuls baby spinach
- cayenne pepper
- sauce
- 2 small Lebanese cucumbers, finely diced
- 1 cup coconut yoghurt, natural
- 4 spring onions, finely sliced
- juice of 1 small lemon
- ½ tsp salt, pepper to taste
Method
- Boil eggs in pot, covered with water, for 8 minutes, drain and sit in cold water to cool.
- Shell eggs and cut in halves lengthwise.
- On serving plate, spread a handful of finely sliced spinach leaves over base.
- Place egg halves on top and cover with dressing.
- Garnish with a sprinkle of cayenne pepper.
- Dressing:
- Combine all dressing ingredients and mix well.
