Summary

Ingredients

• 4 egg (s)
• 200 g iceber lettuce
• 2 tomato (s)
• 1 cucumber (s)
• 1 bell pepper your choice
• 1 can tuna
• 80 g ham, cooked
• 8 olives (also hot peppers if required)
• 150 g cream cheese (brunch herb léère)
• 150 g yourt (skimmed milk yourt)
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 100 g cheese your choice

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Instructions

1. Boil the eggs for 10 minutes and let them cool.
2. Wash the iceberg lettuce, tomatoes, cucumber and bell pepper and pat dry. Cut the iceberg lettuce into fine strips. Cut the tomatoes into eighths. Cut the cucumber into thin slices. Halve the pepper, remove the core and cut into fine strips. Peel and halve the onion and cut into fine slices. Peel and cut the eggs into eighths. Drain the tuna oil. Cut the ham and cheese into strips.
3. Distribute all fresh ingredients evenly on 4 large plates. Arrange the tuna, ham, cheese and olives decoratively on top.
4. Mix the brunch and yoghurt with a whisk until creamy. Season with salt and pepper and serve with the salad.