Colorful Greek salad with mung sprouts and feta

Ingredients for 2 servings:

• 1 m.-large salad cucumber(s), green, slender, seedless
• 3 m.-large tomato(s), fully ripe
• 10 green beans, fresh or frozen
• 1 Pepper, red, long, mild
• 10 g dill, fresh or frozen
• 1 tbsp Greek herb mix (Gemista)
• n. B. Pepper, black, from the mill
• 4 tbsp orange juice
• 2 tbsp red wine vinegar, mild
• 1 tsp chicken broth (strong bouillon)
• 1 tsp sugar
• 2 medium-sized garlic cloves, fresh
• 1 tbsp tomato paste
• 1 pinch of nutmeg, freshly grated
• 60 g mung bean sprouts, fresh
• 60 g feta cheese
• n. B. Dill tips, fresh
• n. B. Pepper, black, from the mill
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 41 minutes

A crisp, fresh salad served with toasted white bread and extra virgin olive oil.

Cut off both ends of the cucumber, peel it zebra-like, quarter it lengthwise, and cut it crosswise into pieces about 6 mm thick. Wash the tomatoes, remove the stems, halve it lengthwise, and remove the green core. Halve the halves lengthwise and cut them into thirds crosswise. Wash the fresh green beans, cut off both ends, and remove any strings. Place them in boiling water and blanch for 6 minutes. Then cut diagonally into pieces about 6 mm wide. Defrost frozen products and cut them to length in the same way. Wash the fresh, red peppers, remove the stems, and cut them diagonally into pieces about 6 mm wide, leaving the seeds. Wash the fresh dill, shake it dry, strip the leaves from the stem from top to bottom, and chop them crosswise. Place all of the previously prepared ingredients in a sufficiently large bowl and mix well. Add the Gemista and pepper and mix everything well. Combine the orange juice with the red wine vinegar and dissolve the chicken stock and sugar in it. Crush the garlic, add the tomato paste, and a pinch of nutmeg, and mix until smooth. 10 minutes before serving, stir the dressing into the salad. Just before serving, fold in the well-rinsed mung sprouts. Transfer the salad to a serving bowl, garnish, and serve chilled with warm bread and olive oil.