Curried Egg Salad

GF, DF and RSF - serves 4

Ingredients:

• 8 boiled eggs

• 1 tbsp curry powder

• 2 tbsp hulled tahini

• 2 - 3 tbsp almond milk

• 1/2 tbsp dijon mustard

• Salt and pepper

• 2 big bunch of cos lettuce

• 4 tomatoes diced

• 1 1/2 lebanese cucumbers diced

• 1 avocado diced

• 1 spring onion

• 1/4 cup chopped chives

• Juice of 1/2 lemon

Method:

1. Carefully halve the eggs and scoop out to yolk part, set aside in a small bowl.

2. To the yolks add the tahini, curry powder, dijon mustard, almond milk, chives, salt and pepper and mash with a fork.

3. In a large bowl add the lettuce, tomato, cucmber, spring onion, avocado and the lemon juice and mix well.

4. Carefull scoop the yolk mixture back into the egg halves and place in the salad.

5. Divide amongst four bowls and enjoy.