Curried egg and cauliflower salad

Serves four to six

• 1 medium cauliflower
• 1 onion
• 2 tbsp olive oil
• 1 tbsp mild curry powder
• 0 black pepper
• 9 eggs
• 100g Greek-style yoghurt
• 50g mayonnaise
• 1 tsp aleppo chilli flakes
• 1 tsp cumin seeds
• 2 lemons
• 10g tarragon

Step 1
Turn the oven to its highest setting.

Step 2
Mix the cauliflower in a large bowl with the onion, oil, two teaspoons of curry powder, three-quarters of a teaspoon of salt and plenty of pepper.

Step 3
Spread out on a 30cm x 40cm baking tray lined with greaseproof paper and roast for 10-12 minutes, until soft and golden brown, but still with some bite.

Step 4
Remove and leave to cool.

Step 5
Bring a medium pan of water to a boil, then turn down the heat to medium-high, carefully lower in the eggs and boil gently for 10 minutes, until hard-boiled.

Step 6
Drain, then return the eggs to the same pan and fill with cold water to stop them cooking.

Step 7
Once cool, peel the eggs, put them in a large bowl and break roughly into large chunks with the back of a fork.

Step 8
In a small bowl, mix the yoghurt, mayo, remaining curry powder, half the chilli, half the cumin, the lemon juice and a quarter-teaspoon of salt.

Step 9
Add this to the eggs, then stir in the cauliflower, onion and three-quarters of the tarragon, until everything is well coated.

Step 10
Spoon out on to a platter, sprinkle over the remaining tarragon, chilli and cumin, and serve with the lemon wedges.