John Myers
Contents
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Ingredients
Also:
- 2 medium-sized Tomatoes, fully ripe
- 0,5 pod Tomato peppers, red
- 2 medium-sized Pickled cucumbers, Silesian style, from the jar
- 80 g Radish, white or red (icicles, or similar, NO beer radish)
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 0,5 medium-sized Mango, fully ripe
- 1 tsp White sugar
- 1 pinch Caraway seed
- 1 tsp Black pepper from the mill
- 2 tsp Vegetable broth, Kraft bouillon
- 2 tbsp Dill, fresh
- 2 tbsp White wine vinegar
- 1 tsp Vinegar, black, mild, China
- 2 tbsp Marinade, from the pickle jar
- 3 tbsp Orange juice
- 2 tbsp Sunflower oil
- 6 disc Ciabatta
To garnish:
- 6 disc Sprigs of dill
- 6 disc Flowers and leaves
Instructions
- Cut the meat loaf into strips approx. 5 x 6 x 40 mm. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters across into strips approx. 6 mm wide. Wash half of the tomato peppers, cut in half lengthways, remove the grains and the light red partitions and cut across into strips approx. 6 mm wide. Cut the two pickles into strips like the bell peppers. Wash the radish, cap at both ends, peel and roughly grate.
- Cap the small, red onions at both ends, peel them and slice them into thin slices. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the mango, cut off a piece at both ends, peel it with the peeler and fillet the pulp from the core. Fillet the thick fillets horizontally into approx. 6 mm thick slices and cut the slices lengthways into approx. 6 mm wide strips. Cut the strips to 5 cm. Use about 60 g of the strips with the salad and eat the rest of the mango.
- Put all the prepared ingredients together with the remaining ingredients in a sufficiently large bowl approx. 15 minutes before serving and mix well. After 10 minutes, season with salt, pepper and vinegar. Add the sunflower oil and mix for the last time. Toast the ciabatta slices in the toaster until light brown.
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- Distribute on the serving plates and serve with warm ciabatta slices.
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 55.3gProtein: 10.4gFat: 2.2g
