Roasted root vegetables and egg salad
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- 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
- Mix all ingredients and serve at room temperature.
- Tastes great with garlic bread.
Not A Curry https://notacurry.com/
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