Recipe by: Marizka du Toit

Makes 4 portions / Prep time15 minutes / Cook time 20 minutes

INGREDIENTS

4 eggs

1 white onion, finely chopped

1 garlic clove, finely chopped

1 tsp turmeric

1 tsp curry powder

1/2 tsp garam masala

1 cup basmati rice

2 cups chicken stock

200 g fresh asparagus

110 g tinned grilled salmon steaks with olive oil, oil reserved

fresh dill and lime

METHOD

1. Put eggs into a pot and cover with cold water. Bring to a boil, cook another 4 minutes. Drain and submerge in cold water. Peal when cold.

2. Sauté onions with half of the oil reserved from the tinned salmon, over medium heat until soft.

3. Add garlic and spices and sauté for 30 seconds.

4. Stir in the rice until covered in spices.

5. Pour in hot chicken stock, cover and simmer for 20 minutes until all the liquid has evaporated.

6. Meanwhile steam asparagus until tender.

7. Fluff up the rice with a fork and transfer to a serving dish.

8. Lightly flake tinned grilled salmon steaks on rice.

9. Add steamed asparagus and eggs.

10. Drizzle with remaining reserved olive oil.

11. Sprinkle with dill and serve with lime wedge

To Serve This dish is to be enjoyed with Leopard’s Leap Sauvignon Blanc. or Natura De-alc Classic White.