John Myers
Ingredients for 4 servings:
- 150 g peas, frozen
- 2 eggs, size M
- 1 head of iceberg lettuce
- 2 m.-large tomato(s)
- 1 bell pepper(s), yellow
- 1 can tuna in oil, 185 g
- 175 g salad cream
- 150 g whole milk yogurt
- 3 tbsp lemon juice
- ½ bunch chives
- 1 pinch(s) of sugar
- Salt and pepper, white
- Parsley leaves for garnishing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Thaw the frozen peas. Boil the eggs for about 10 minutes. Rinse and cool, then peel and quarter or eighth. Wash the iceberg lettuce, drain well, and cut into bite-sized pieces. Trim and wash the tomatoes and bell peppers. Cut the tomatoes into wedges and the bell peppers into rings. Drain the tuna and tear it into pieces with a fork. Mix the salad cream, yogurt, and lemon juice together and season with salt, pepper, and sugar. Wash the chives, finely chop them, and fold them in. Mix the prepared salad ingredients with the yogurt sauce and arrange on a platter with the eggs. Garnish with parsley leaves, if desired.
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