Coloured salad plate

Name: Coloured salad plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 1 can(s) (425 ml/ 250 g stripping) kidney beans; 200 g Lettuce; 200 g Lamb's lettuce; 400 g red peppers; 400 g green peppers; 1 Onion; 300 g Skimmed milk yoghurt; 4 tablespoons (approx. 60 g) Tomato Ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs
1 can(s) (425 ml/ 250 g stripping) kidney beans
200 g Lettuce
200 g Lamb's lettuce
400 g red peppers
400 g green peppers
1 Onion
300 g Skimmed milk yoghurt
4 tablespoons (approx. 60 g) Tomato Ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Boil eggs in plenty of boiling water for about 10 minutes. Rinse under cold water and let them cool down. In the meantime, put the beans on a sieve, rinse under cold water and drain. Clean lettuce and lamb's lettuce, wash thoroughly several times and also drain. Pluck lettuce into bite-sized pieces. Clean, wash and slice the peppers into fine strips.
2
Peel and finely chop the onion. Mix yoghurt, onion and ketchup and season to taste with salt, pepper and paprika powder. Divide the lettuce into 4 plates. Mix beans and paprika, arrange on top and add some sauce to each salad. Peel the eggs, cut them into slices and finally place them on the salads. Serve sprinkled with paprika powder