Raw food plate with dip

Name: Raw food plate with dip
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Egg; 125 g Iceberg lettuce; 125 g Cucumber; 100 g Kohlrabi; 1 (100 g) Carrot; 150 g red pepper; 1 (30 g) Onion; 1 small clove of garlic; 75 g Skimmed milk yoghurt; 2 tablespoons (20 g each) ripened cream; 1 TABLESPOON chopped dill; 1 knife tip Sambal Oelek; 7-10 Tbsp coarse pepper; 7-10 Tbsp Chervil; 1 washer Crispbread

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Egg
125 g Iceberg lettuce
125 g Cucumber
100 g Kohlrabi
1 (100 g) Carrot
150 g red pepper
1 (30 g) Onion
1 small clove of garlic
75 g Skimmed milk yoghurt
2 tablespoons (20 g each) ripened cream
1 TABLESPOON chopped dill
1 knife tip Sambal Oelek
7-10 Tbsp coarse pepper
7-10 Tbsp Chervil
1 washer Crispbread

Directions

1
Boil the egg for about 8 minutes, quench and peel. Clean, chop and wash iceberg lettuce and drain well. Wash the cucumber. Peel kohlrabi. Cut cucumber and kohlrabi into slices.
2
Peel the carrot and cut into sticks. Clean, wash and cut the peppers into pieces. Peel onion and garlic and chop finely. Mix yoghurt and sour cream. Stir in onion, garlic and dill, except for a little bit for sprinkling.
3
Season to taste with Sambal Oelek. Arrange iceberg lettuce, cucumber, paprika, kohlrabi and carrot on a plate. Quarter the egg, place it on the salad and sprinkle with pepper. Fill dip into a bowl, sprinkle with remaining dill and place in the middle of the plate.
4
Garnish raw vegetables with chervil. Serve with 1 slice of crispbread.