Colorful mixed salad with dill

Ingredients for 2 servings:

• 100 g tomatoes
• 80 g cucumber(s)
• 60 g white beer radish(s)
• 40 g carrot(s)
• 1 m.-large bell pepper(s), green, about 1/3 of which
• 1 m.-sized bell pepper(s), red, approx. 1/3 of which
• 60 g pineapple pieces (can), drained
• 2 tbsp white wine, fruity
• 2 tbsp rice wine vinegar, dark, mild
• 4 tbsp pineapple juice (can)
• 1 tsp, leveled salt
• 1 tsp, chopped jalapeño pepper
• 2 medium-sized garlic cloves
• 1 tsp ginger
• 4 tbsp olive oil, cold squeezed
• 8 biscuits made from sponge cake
• n. B. Dill tips, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Total time approx. 35 minutes

A crisp salad with spicy dressing for a snack. Recipe from Flores, Indonesia.

Remove the stems from the washed tomatoes, halve them lengthwise, and discard the green stem base. Halve the halves lengthwise and crosswise. Cut off both ends of the washed cucumbers, peel them, and halve them lengthwise, removing any seeds. Halve the halves lengthwise and cut the quarters crosswise into approximately 8 mm thick pieces. Wash the beer radish and the carrot, cut off both ends, peel them, and slice them crosswise from the bottom into approximately 4 x 4 mm thick sticks. Cut out one segment from each of the washed bell peppers. Remove the white parts and seeds. Cut the segments into thirds lengthwise and cut them crosswise into 1 cm wide strips. Drain the pineapple pieces well. Place all the vegetable ingredients in a bowl and mix well. For the dressing, peel and press the garlic cloves. Finely grate the peeled ginger. Mix together in a bowl with the white wine, rice wine vinegar, pineapple brine, salt, and jalapeño pepper until smooth. Set aside the olive oil. 10 minutes before serving, mix the dressing into the vegetables. Toss the salad and place it on serving plates. Garnish with the biscuits and washed dill sprigs. Drizzle the olive oil over the salad, serve, and enjoy!