Olympic plate

Name: Olympic plate
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Eggs; 3 Kohlrabi; 500 g Carrots; 4 Tomatoes; 1 collar Radishes; 2 red and yellow peppers; 1 Head iceberg lettuce; 1/2 bunch Parsley; 2 stem(s) Thyme; 1 Box radish green; 2 (150 g each) Cup of skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2 TABLESPOONS Sunflower seeds

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Eggs
3 Kohlrabi
500 g Carrots
4 Tomatoes
1 collar Radishes
2 red and yellow peppers
1 Head iceberg lettuce
1/2 bunch Parsley
2 stem(s) Thyme
1 Box radish green
2 (150 g each) Cup of skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2 TABLESPOONS Sunflower seeds

Directions

1
Hard boil the eggs for about 10 minutes, rinse with cold water and peel. In the meantime peel and wash kohlrabi and carrots. Wash, clean and slice the tomatoes. Clean and wash the rest of the vegetables, cut radishes into wedges, carrots and peppers into sticks, kohlrabi and iceberg lettuce into pieces. Mix the vegetables carefully and arrange on plates. Wash and chop the herbs.
2
Mix yoghurt and herbs. Season with salt, pepper and lemon juice. Roast the sunflower seeds and spread the sauce over the salad. Cut the eggs into slices. Put 5 slices of olympic rings on each salad