Stuffed peppers with brawn salad

Name: Stuffed peppers with brawn salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Peppers (red, yellow and green); 1/2 Head iceberg lettuce; 200 g Delicious pork tongue in aspic; 2 small onions; 2 Tomatoes; 1/2 bunch Chives; 1 Gherkin (from the jar); 1/2 glass (125 g) Remoulade with herbs; 1/2 (75 g) Cup of skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Peppers (red, yellow and green)
1/2 Head iceberg lettuce
200 g Delicious pork tongue in aspic
2 small onions
2 Tomatoes
1/2 bunch Chives
1 Gherkin (from the jar)
1/2 glass (125 g) Remoulade with herbs
1/2 (75 g) Cup of skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the peppers in half lengthwise, leave the stalk on. Core and wash the pepper halves. Put 4 pepper halves aside. Cut the remaining peppers into small cubes. Clean and wash the salad, keep some leaves for garnishing. Cut aspic into small cubes. Peel onions and cut into fine rings. Clean, wash and cut tomatoes into small cubes. Wash chives and cut into fine rolls. Cut cucumber into fine cubes. Mix remoulade with yoghurt. Stir in cucumber cubes and chives. Season to taste with salt and pepper. Mix paprika cubes, lettuce, brawn, tomatoes and onion rings and fill into the paprika halves. Put some tartar sauce on the salad. Add the rest of the tartar sauce separately. Line a plate with lettuce leaves and arrange half on top
2
Plate: Friesland
3
Glasses: Kosta Boda