Turnip-Apple-Carrot Salad With Eggs - cooking recipe

Ingredients

1 carrot, divided
1/2 turnip, diced (about 500g)
2 eggs
1 garlic clove, minced
1 small onion, chopped
1/2 large apple, diced
1 tablespoon scallion, sliced
150 g yoghurt
1 teaspoon dried herbs (sage, oregano, basil, chives)
salt and pepper

Preparation

Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
Combine yoghurt and spices in a separate bowl and season to taste.
When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
Drain veggies. Add everything to the big bowl and stir to coat.
Eat right away while still warm or let cool and serve later.