Roast beef and cucumber sandwich

Name: Roast beef and cucumber sandwich
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g red lentils (10 minutes cooking time; without soaking); 3 Radishes; 4–5 stalks of chives; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Olive oil; 1/4 Cucumber; 1 Tomato; 4 TSP Cream cheese preparation with herbs; 4 discs Roast beef; 4 green olives stuffed with paprika; 40 g fresh raspberries; 4 wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g red lentils (10 minutes cooking time; without soaking)
3 Radishes
4–5 stalks of chives
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Olive oil
1/4 Cucumber
1 Tomato
4 TSP Cream cheese preparation with herbs
4 discs Roast beef
4 green olives stuffed with paprika
40 g fresh raspberries
4 wooden skewers

Directions

1
Place the lentils in boiling water, bring to the boil and cook for 8-10 minutes. Drain, drain and place in a bowl. Clean, wash and chop the radishes. Wash chives, shake dry and cut diagonally into small rolls.
2
Season vinegar with salt, pepper and a little sugar. Fold in the oil bit by bit. Add the radishes, chives and vinaigrette to the lentils and leave to soak well. Season to taste again if necessary.
3
Clean, wash and cut the cucumber into 8 slices. Wash tomato, grate dry and cut into 4 slices. Brush 4 cucumber slices with 1 tsp cream cheese each. Add 1 slice of roast beef and 1 slice of tomato. Stick 1 slice of cucumber and 1 olive on each with wooden skewers. Put lentil salad, raspberries and cucumber sandwiches in a box and close it