Summary

Ingredients

• 3 egg (s), hard-boiled
• 2 romaine lettuce, hearts
• 3 carrot (s)
• 1 bunch radishes
• 150 g peas, frozen
• 300 g yourt
• salt and pepper
• 2 tablespoon lemon juice
• 1 tablespoon chives, cut into rolls
• 1 tablespoon parsley and chervil, chopped

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Instructions

1. Peel eggs, cut sixths. Divide the lettuce hearts into leaves and clean and rinse like the vegetables. Peel the carrots with a peeler into thin strips and cut the radishes into slices. Cook the peas in boiling water for 2 minutes.
2. Mix together the yogurt, salt, pepper and lemon juice. Put in a bowl and sprinkle with herbs. Mix the vegetables, arrange with the eggs on the lettuce leaves. Serve with the herb sauce.
3. If you want it easier, you can cut the lettuce hearts into fine strips and mix them with the vegetables in a bowl. Cover with eggs and serve with the sauce.