Crisp and colorful cucumber salad alla Ayu-Desi

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 2 peppers, red, long, medium hot
• 6 small onions, red
• 2 medium-sized garlic cloves
• 5 g dill, fresh
• 4 tbsp orange juice
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 1 pinch(s) mace powder, alternatively nutmeg, freshly grated
• n. B. Salt and pepper, freshly ground
• 4 tbsp extra virgin olive oil
• 2 sprigs of dill
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a sweet and spicy salad specialty from Bali, Indonesia

Wash the cucumber, cut off both ends, peel, halve lengthwise, and scrape out any seeds. Cut crosswise into approximately 5 mm thick slices. Cut off both ends of the small red onions and the garlic cloves, peel, and chop into small pieces. Wash the peppers, remove the stalks, cut crosswise into approximately 3 mm thick rings, and deseed these with tweezers. Wash the fresh dill and chop crosswise. Mix all the ingredients, from the cucumber to the dill. For the dressing, mix all ingredients except the olive oil. About 10 minutes before serving, drizzle over the salad and fold in. To serve, divide the salad between serving plates. Drizzle the olive oil over the salad, garnish, and serve.