Vegetable platter

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cut pineapple rings into small cubes. Stir the pineapple and capers into the tuna salad. Cut the avocados into four slices, sprinkle with lemon juice and fill with the tuna salad. Chop the olives coarsely and stir into the meat salad. Clean and wash the tomatoes and cut off one lid each. Cut the lids into small cubes. Hollow out the tomatoes and fill them with the meat salad. Pluck the cress leaves from the stalks. Fold them with the diced tomatoes into the egg salad. Clean and wash the mushrooms and twist out the stems. Fill the mushrooms with the egg salad

2. 2

   kJ/ kcal. E g/ F g/ KH g

3. 3

   (nutritional values follow from Homann)

4. 4

   coloured glass plate: V & B

5. 5

   Scarf: Table Fashion