Colorful salad with roast beef & egg

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 Egg (Gr. S)
  • 1 pickled gherkin
  • 2 tablespoons (40 g) Skimmed milk yoghurt
  • 1 TEASPOON Tomato Ketchup
  • 7-10 Tbsp salt, pepper
  • 150 g Sweet pepper (e.g. red and light green)
  • 3-4 Mushrooms
  • 100 g mixed leaf salad (e.g. lettuce,
  • 7-10 Tbsp lollo rosso and arugula)
  • 2 discs (50 g) Roast beef
  • 1 Wholemeal bread roll

Directions

  1. 1

    Boil the egg hard, quench. Dice cucumber very finely. Mix with yoghurt and ketchup, season to taste

  2. 2

    Clean and wash the peppers and cut or dice them into strips. Wash the mushrooms and cut them into slices. Clean, wash and pluck the salad

  3. 3

    Peel and slice the egg. Cut roast beef in half lengthwise and roll up. Arrange prepared salad ingredients, egg and roast beef with the salad dressing. Add the bread roll

Nutrition Facts

KCAL
320 kcal
CARBS
30 g
FATS
9 g
PROTEINS
27 g

Categories & Tags

AppetizerMain dishSalad