Preparation time: approx. 30 minutes
Per portion approx. 197 kcal / 827 kJ
12 g P, 13 g F, 8 g CH
500 g tomatoes
bunch of chives
5 hardboiled eggs
juice of 1 lemon
3 tbsp sunflower oil
2 tbsp freshly chopped chervil to garnish
1 Wash the tomatoes and remove the stalks. Pour over boiling water, then skin, deseed and chop the flesh. Peel and chop the onion.
2 Wash and pat dry the chives, then slice into little rolls. Peel the eggs and cut into eighths. Combine 4 eggs in a bowl with the tomatoes, onion and chives.
3 Stir together the lemon juice, sunflower oil, mustard, salt and pepper and pour over the salad. Garnish with the remaining egg and the freshly chopped chervil, and serve.