Fine layered salad

Name: Fine layered salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 1/2 bunch (85 g) Spring onions; 150 g calorie-reduced pineapple pieces (canned); 50 g nutty cheese (17 % fat); 2 TABLESPOONS Salad cream with 40 % low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 7-10 Tbsp Chili; 7-10 Tbsp spring onion and pineapple slice

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

2 Eggs (size M)
1/2 bunch (85 g) Spring onions
150 g calorie-reduced pineapple pieces (canned)
50 g nutty cheese (17 % fat)
2 TABLESPOONS Salad cream with 40 % low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
7-10 Tbsp Chili
7-10 Tbsp spring onion and pineapple slice

Directions

1
Boil the egg hard for about 8 minutes. Then rinse with cold water, peel and slice. Meanwhile clean, wash and cut spring onions into fine pieces. Drain the pineapple, collect 2 tablespoons of juice.
2
Cut the cheese into strips. Season salad cream with pineapple juice, salt, pepper and curry. Pour prepared ingredients alternately into a bowl. Tenderly sprinkle with chilli. Serve garnished with spring onion and pineapple wedge.