Egg and vegetable salad with curry dressing

Hungry? No time? No idea? Well, I've got one for you - egg salad. It's very filling and you can mak it under an half an hour with any type of fresh/frozen/tinned veg. I made this salad one day when I felt a bit tired, a bit clueless and just needed a quick dinner.

4 eggs

A couple of handfuls of spinach

A frozen mix of carrot, peas, cauliflower, broccoli 

A teaspoon of curry powder

4 tbsp of Greek yoghurt

Salt and pepper 

1. Hard boil the eggs. Peel and cut into halves. 

2. Steam the frozen vegetables until tender but with a bit of crunch.

3. Mix yoghurt and curry powder together and season to taste. Trust your tastebuds on this one and adjust the amounts until you're happy.

4. Assemble the salad on a plate and enjoy!