Vegetable Salad with Tuna and Egg

Ingredients

• 2 red bell peppers
• 1 large beef tomato
• 2 white onions
• 200 g waxy sweet potatoes
• 1 can tuna
• 3 eggs
• fresh mint sprig
• 2 tbsp chopped flat-leaf parsley
• pepperoni (green, pickled to taste)
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the bell peppers, remove seeds and cut into larger pieces. Wash, peel, and boil the sweet potatoes. Cut cooked potatoes into bite-sized chunks. Peel onions, halve them, then quarter. Dice the tomato. Combine all in a salad bowl.

2. 2.

   Hard-boil eggs, cool, peel, and halve. Open tuna can, drain water. Tear tuna into small pieces and add to vegetables; also add eggs. Add pepperoni and chopped parsley.

3. 3.

   Whisk olive oil, lemon juice, salt, and pepper to make dressing and drizzle over the salad. Garnish with mint leaves.