Coloured salad plate

Name: Coloured salad plate
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs; 200 g Iceberg lettuce; 600 g Tomatoes; 600 g Cucumber; 4 Onions; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Gyros spice; 5 TABLESPOONS Oil; 400 g Mushrooms; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs
200 g Iceberg lettuce
600 g Tomatoes
600 g Cucumber
4 Onions
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Gyros spice
5 TABLESPOONS Oil
400 g Mushrooms
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil the eggs hard for about 10 minutes, quench and cut into slices. Clean and wash iceberg lettuce and pluck into bite-sized pieces. Wash and clean the tomatoes and cut them into pieces. Wash cucumber and cut into thin slices. Peel and finely dice onions. Mix vinegar with gyros spice, stir in diced onions and gradually add 4 tablespoons of oil.
2
Wash, clean and slice the mushrooms. Heat the remaining oil in a coated pan and fry the mushrooms while turning. Wash the chives and cut into small rolls. Season with salt, pepper and chive rolls. Arrange cucumber slices, tomatoes and iceberg lettuce with egg and mushroom slices on plates