1 pound green beans, trimmed
1 pound baby potatoes, halved if large
4 tablespoons olive oil, divided
1 tablespoon curry powder
1 tablespoon garlic powder
1 15 ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
⅛ teaspoon ground cayenne
6-8 large eggs, hard boiled and peeled
2 cups seedless cucumbers, sliced
2 jars Wild Planet Skipjack Wild Tuna, oil-packed, drained
½ cup pitted kalamata olives, sliced
Sir Kensington’s Curry Masala Everything Sauce
- Preheat oven to 400F.
- Bring a medium pot of salted water to a boil. Once water is boiling, add green beans and cook until tender but still crunchy, 3-4 minutes. Drain and submerge green beans in ice water to stop the cooking process. Set aside.
- Once the oven is preheated, add baby potatoes to a medium bowl and toss with 2 tbsp olive oil, curry powder and garlic powder until all potatoes are coated. Transfer to a foil lined sheet pan and roast for 30-40 minutes, or until well browned and cooked through.
- Once the potatoes are in the oven, drain and rinse chickpeas, then pat dry with paper towels. Transfer to a medium bowl and toss with remaining olive oil, ground cumin and ground cayenne until all chickpeas are coated. Transfer to a foil lined sheet pan and roast for 30 minutes. Turn off the oven and let chickpeas sit in the cooling oven for an additional 30 minutes to continue the drying process.
- To serve, slice eggs in half and arrange on a serving platter with green beans, curry roasted potatoes, crispy chickpeas, sliced cucumbers, tuna, and olives. Drizzle with Sir Kensington’s Curry Masala Everything Sauce.