Ingredients:

300 g macaroni
100 g frozen peas
1 medium onion
1 red pepper
100 g cooked tongue
100 g hunter’s beef
1 gherkin
5 slices cheese
125 g mayonnaise
4 tbsp milk
1 tbsp lemon juice
2 eggs, hard-boiled
3 tomatoes
few sprigs parsley
salt, white pepper, cayenne pepper

Method:

* Cook macaroni in boiling, salted water for 15 minutes or until tender. Drain macaroni, rinse under cold water and drain again.
* Cook peas in boiling, salted water until tender, drain and cool them. Chop onion finely. Halve, seed and slice pepper. Slice the tongue, hunter’s beef, gherkin and cheese and mix with macaroni, peas, onion and pepper.
* For dressing, mix mayonnaise with the milk, lemon juice, salt, pepper, cayenne pepper and pour over the salad. Blend lightly and chill in refrigerator for 1 hour.
* Before serving cut the eggs in wedges, quarter tomatoes, and finely chop the parsley.
* Garnish the salad with eggs and tomato wedges and sprinkle with parsley.

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