Curried Potato and Egg Salad with Spinach and Cucumber Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes, onion, carrot, curry powder and sweet chilli sauce on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 20 minutes until tender. Turn once during cooking.
3. While vegetables cook, place eggs in a small pot and cover with cold water. Bring to the boil then simmer gently for 4 minutes (for softboiled) or 5–6 minutes (for hard-boiled). Drain, run under cold water and set aside to cool.
4. While vegetables and eggs cook, prepare the rest of the meal. In a medium bowl, mix yoghurt, honey and mayonnaise together and season with salt and pepper. Dice cucumber 0.5cm or grate and combine with yoghurt mixture.
5. Once eggs are cool enough to handle, peel and cut into quarters lengthways. Running eggs under cold tap when peeling makes this easier.
6. Once vegetables are cooked, toss through spinach and pumpkin seeds. Toss half the cucumber yoghurt through to combine.
7. Divide curried potatoes, spinach and eggs between plates and top with an extra dollop of cucumber yoghurt. Garnish with coriander.