Exotic-spicy bean salad 'Kuta Sunset'

Ingredients for 4 servings:

• 300 g runner beans, fresh or frozen
• 3 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 1 small chili, green
• 4 medium-sized garlic cloves, fresh
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper, from the mill
• 1 tbsp extra virgin olive oil
• 4 tbsp coconut water
• 3 tbsp red wine vinegar
• 1 tbsp rice vinegar, mild, black, China, (Yonggun Laogu)
• 1 tsp sugar
• 6 g salt or chicken broth, granulated
• 1 tbsp savory, fresh, frozen or dried
• 1 pinch of dried herbs of Provence
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, finely grated
• 2 tbsp celery leaves, fresh or frozen
• 8 tbsp extra virgin olive oil
• Salt or chicken broth, granulated
• n. B. Black pepper, freshly ground
• e.g. red wine vinegar
• e.g. feta cheese
• e.g. Dill, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

Recipe from Bali, Indonesia.

Wash the green runner beans, trim both ends, removing any strings, and cut crosswise into approximately 4 cm long pieces. Simmer in boiling salted water for 4 minutes, then rinse with ice-cold water and drain. Defrost frozen beans and cut to length. Wash the tomatoes, remove the stems, peel, quarter, deseed, and halve lengthwise. Wash the peppers, remove the stems, cut open lengthwise on one side, unfold, remove the seeds, and cut crosswise into thin strings. Wash the chili, cut into small rings, leaving the seeds and discarding the stem. Trim both ends of the garlic cloves, peel, and squeeze dry. Whisk the eggs with salt and black pepper and fry with olive oil over low heat to make an omelet. Avoid browning if possible. Allow to cool, then cut into strips. Cut to the same length as the beans. Place everything in a bowl. Add all ingredients, from coconut water to celery leaves, and mix well. Season to taste and let rest for 15 minutes. Mix again, divide among serving bowls, drizzle with olive oil, garnish, and serve.