Colorful salad with roast beef & egg

Name: Colorful salad with roast beef & egg
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Egg (Gr. S); 1 pickled gherkin; 2 tablespoons (40 g) Skimmed milk yoghurt; 1 TEASPOON Tomato Ketchup; 7-10 Tbsp salt, pepper; 150 g Sweet pepper (e.g. red and light green); 3-4 Mushrooms; 100 g mixed leaf salad (e.g. lettuce,; 7-10 Tbsp lollo rosso and arugula); 2 discs (50 g) Roast beef; 1 Wholemeal bread roll

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Egg (Gr. S)
1 pickled gherkin
2 tablespoons (40 g) Skimmed milk yoghurt
1 TEASPOON Tomato Ketchup
7-10 Tbsp salt, pepper
150 g Sweet pepper (e.g. red and light green)
3-4 Mushrooms
100 g mixed leaf salad (e.g. lettuce,
7-10 Tbsp lollo rosso and arugula)
2 discs (50 g) Roast beef
1 Wholemeal bread roll

Directions

1
Boil the egg hard, quench. Dice cucumber very finely. Mix with yoghurt and ketchup, season to taste
2
Clean and wash the peppers and cut or dice them into strips. Wash the mushrooms and cut them into slices. Clean, wash and pluck the salad
3
Peel and slice the egg. Cut roast beef in half lengthwise and roll up. Arrange prepared salad ingredients, egg and roast beef with the salad dressing. Add the bread roll