Roast beef rolls with tomato dip

Name: Roast beef rolls with tomato dip
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 small corn calves (a. d. glass); 1 Shallot or small onion; 2 medium-sized tomatoes; 1-2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, pepper; 7-10 Tbsp ground chili; 4 discs Roast beef cold cuts (approx. 30 g each); 1 TABLESPOON grainy mustard; 7-10 Tbsp some salad leaves; 7-10 Tbsp Herbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

6 small corn calves (a. d. glass)
1 Shallot or small onion
2 medium-sized tomatoes
1-2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, pepper
7-10 Tbsp ground chili
4 discs Roast beef cold cuts (approx. 30 g each)
1 TABLESPOON grainy mustard
7-10 Tbsp some salad leaves
7-10 Tbsp Herbs

Directions

1
Cut 2 corn cobs into thin slices. Peel and finely chop the shallot. Wash, quarter and seed the tomatoes. Finely dice the flesh. Mix oil, salt, pepper and chili. Mix the tomatoes, corn slices and shallot with the oil
2
Spread roast beef thinly with mustard. Roll 1 corn on each side. Wash the lettuce leaves, shake dry and pluck a little smaller if necessary
3
Arrange the salad leaves on 4 plates. Arrange roast beef rolls and tomato dip on top. Garnish with herbs as desired