Chayote salad with tomatoes and grapes

Ingredients for 2 servings:

• 350 g chayote(s) with smooth green skin
• 200 g tomatoes
• 80 g grapes, blue, preferably seedless
• 30 g carrot(s)
• 50 g bell pepper(s), green
• 2 tbsp orange juice
• 2 tbsp mild white wine vinegar
• 2 tbsp tomato ketchup
• 1 tbsp, levelled sugar, fine
• 2 medium-sized garlic cloves
• 1 tbsp herbs de Provence
• n. B. Salt and pepper, black, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 4 tbsp extra virgin olive oil for drizzling
• 2 m.-large tomato(s), oblong
• 4 slices of rye bread, dark brown
• 2 tsp, heaped sesame, white

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

A crisp salad, made the perfect snack thanks to the grapes and other vegetables. Recipe from modern Bali cuisine.

Cut off and discard the deeply scored top and bottom parts of the washed chayote. Halve the chayote lengthwise along the wide side and peel one half with a vegetable peeler down to the white flesh. Reserve the two core halves as a delicacy. Remove the core using a corer (for apples). Use a mandoline or vegetable slicer to slice the peeled fruit parallel to the cut surface into 3 to 4 mm thick slices. Cut these into 5 x 30 mm sticks. Wash and peel the tomatoes, quarter them lengthwise, remove the green and white parts and the seeds. Cut the quarters crosswise into thirds. Halve the washed grapes lengthwise, removing the seeds if necessary. Chop a piece of peeled carrot into approximately 2 mm cubes. Separate a segment from a medium-sized bell pepper, wash it, remove the seeds and white walls, and cut the fruit into approximately 8 x 15 mm pieces. For the dressing, mix the orange juice with the white wine vinegar, tomato ketchup, and sugar until smooth. Press in the peeled garlic cloves. Season with the Herbes de Provence and season to taste with salt, pepper, and nutmeg. 15 minutes before serving, mix the dressing into the vegetables. Just before serving, drizzle the olive oil over the salad and mix. To garnish, cut off the tops of the washed tomatoes so they stand upright. While standing, cut four times crosswise from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the serving bowls. Lightly toast the rye bread. Divide the finished salad among the serving bowls and sprinkle with sesame seeds. Serve with the bread slices and enjoy. Note: The chayote is a fruit that is mainly used cooked. Its flavor is neutral to kohlrabi-like. The kernel resembles a fresh, not yet fully ripe hazelnut. The shell of the smooth-skinned chayote is also edible. For more information, see Wikipedia.