This is an amazingly delicious dish which is easy to make and super healthy. We many times eat it as a main, but it is also great as an entrĂ©e or as part of an entertaining platter, served as a dip on top of crunchy cos lettuce leaves. A favourite. đŸ¤©
INGREDIENTS
3 large beetroots, boiled and grated
3 boiled eggs, grated
1 Tbsp capers
2 - 3 gherkins
6 anchovies
1 tin tuna in oil (125g)
1/2 cup pitted Kalamata olives
4 Tbsp mayonnaise
To serve
1/2 curly lettuce, (or small cos lettuces)
1 avocado
asparagus
cherry tomatoes
METHOD:
Put the gherkins, anchovies and olives in a food processor.
Chop them very finely.
Drain the tuna and mash with a fork.
Grate the boiled eggs.
Grate the boiled beetroot.
Combine all ingredients except for the lettuce in a large bowl.
Add the mayonnaise. Mix well.
Serve over a bed lettuce leaves and top with the avocado, tomatoes and asparagus. You can dress it with a bit of olive oil and finishing balsamic vinegar if you like.
Serves 4
Here we served it as a dip with cos lettuce leaves.
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