Broccoli layered salad

Ingredients for 4 servings:

• 400 g broccoli
• 400 g tomatoes (plum tomatoes)
• 3 sprigs basil
• 3 sprigs of thyme
• 1 bunch of parsley
• 2 eggs
• 150 g crème fraîche
• 3 tbsp lemon juice
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hard-boil the eggs. Wash the broccoli, divide it into small florets, and blanch in a little salted water for about 3 minutes. Drain and reserving the water. Wash the tomatoes, remove the stems, and cut into 0.5 cm-thick slices. Wash the herbs, pluck the leaves from the stems, reserving a few for garnish, and finely chop the rest. Puree the eggs with the crème fraîche and lemon juice, adding a little of the broccoli cooking liquid. Add the herbs and season the sauce with salt and pepper. Layer the broccoli florets and tomato slices lengthwise in a shallow dish (or casserole dish), squeezing a little of the herb cream between each layer. Spread the remaining sauce over the salad and garnish with herbs. It looks great on any buffet. 9 g protein, 19 g fat