Quarter, clean and rinse the peppers. Drain and cut into strips about 3mm wide. Peel tomatoes, cut into eighths, remove seeds and cut out the stalks. Peel onions, halve and cut into very thin strips. Peel eggs and cut into slices like the drained cucumbers.
Cut roast lengthwise into 4 pieces, then also into paper-thin slices. Gently mix everything together in a baking dish.
For the marinade, stir ketchup with mayo and vinegar in a baking bowl. Season with cayenne bell pepper, paprika, sugar, curry and tabsco sauce. Pour marinade over lettuce and refrigerate with lid closed for at least half an hour.
Gently mix leaf lettuce, seasoning if necessary, and pour into a bowl. Bring leaf salad to the table when cooled.
Preparation time: about 25 min.
Preparation time: without marinating time about 10 min.
About 275 calories/1151 joules
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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