Rolls In Salad

Preparation:

Preparation: Beat the eggs with the cleaned, washed and chopped herbs, a spoonful of parmesan, salt and pepper. With this mixture, prepare two thin omelettes. Place the turkey slices on a cutting board, add salt and pepper and place half of each omelette on each. Roll up the meat and secure the rolls with a toothpick. Brown the garlic clove in a pan with a few spoonfuls of oil. Then remove the garlic and place the rolls on top, brown on all sides, salt and pepper and sprinkle with a little wine. Let the wine evaporate, lower the heat and cook for about twenty minutes, adding a little hot water if needed. Wash and clean the salads, dry them well and store them in the refrigerator in a food bag. When the rolls are well cooked, let them cool and put them in the refrigerator in a closed container. Immediately after, dilute the mustard powder with a teaspoon of water, mix very well, add a little salt and, little by little and always mixing, add the yoghurt and two tablespoons of oil; also keep the sauce in the refrigerator. Remove the rolls from the refrigerator an hour before serving so that they are not too cold and slice them. Put the salads on a serving plate, add the peeled, washed and cut into wedges tomatoes and the peeled, washed and sliced courgettes. Add the slices of rolls and dress the salad with the yogurt sauce.