Roasted root vegetables and egg salad
2016-07-05 21:46:23
Prep Time
5 min
Total Time
5 min
Ingredients
- Left over roasted root vegetables with mustard seeds, garlic and curry leaves (recipe: https://notacurry.com/grilled-root-vegetables-three-ways/)
- 1-2 boiled eggs, sliced
- 1/2 cup baby spinach
- 6-8 walnuts
- crutons (optional)
- 1 tsp chili infused or regular olive oil
- Salt to taste
Instructions
- Mix all ingredients and serve at room temperature.
Notes
- Tastes great with garlic bread.
Not A Curry https://notacurry.com/
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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