Roast beef parcel on salad

Name: Roast beef parcel on salad
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 egg (size S); 30 g frozen peas; 1/2 Spring onion; 1 sprig of rosemary; 1 small stalk of thyme; 100 g Frisée salad; 2 cherry tomatoes; 3 TABLESPOONS low-fat yogurt watch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 discs (30 g each) Roast beef; 9 Chive straws

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 egg (size S)
30 g frozen peas
1/2 Spring onion
1 sprig of rosemary
1 small stalk of thyme
100 g Frisée salad
2 cherry tomatoes
3 TABLESPOONS low-fat yogurt watch
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 discs (30 g each) Roast beef
9 Chive straws

Directions

1
Boil the egg for about 8 minutes, quench and let it cool down. Put peas in a cup and blanch with hot water. Wash spring onion, shake dry and cut into fine strips. Wash the rosemary and thyme, shake dry, pluck a little and chop finely. Wash, clean and dry shake the salad. Wash tomatoes, dab dry and cut into quarters
2
Peel the egg, cut into small cubes. Season yoghurt with salt and pepper, drain peas and stir into the yoghurt with the herbs, spring onion and egg. Spread the mixture on the roast beef slices, roll them up and wrap each of them with 3 chives. Arrange salad on the plate with roast beef and tomatoes. Season tomatoes with salt and pepper