John Myers
Ingredients for 2 servings:
- 150 g tomatoes
- 120 g cucumber(s)
- 30 g onion(s), red, small
- 10 g spice lily (aromatic ginger)
- 0.3 bell pepper(s), green
- 0.3 bell pepper(s), red
- 60 g pineapple pieces (can)
- 80 g grapes, dark
- 2 medium-sized garlic cloves
- 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
- 4 tbsp olive oil, cold squeezed
- 80 g feta cheese
- 8 biscuits (made from sponge cake)
- n. B. Dill tips
Instructions
Working time approx. 25 minutes; Rest time approx. 10 minutes; Total time approx. 35 minutes
A surprise on the beach in Bali. A successful interpretation of a crossover dish. Instead of olives, dark grapes.
Remove the stems from the washed tomatoes, quarter them lengthwise, and discard the green stem ends. Cut the quarters into thirds crosswise. Cut off both ends of the washed cucumber, peel them, and halve them lengthwise, removing any seeds. Halve the halves lengthwise and cut the quarters crosswise into approximately 8 mm thick pieces. Thinly slice the peeled onions crosswise. Thinly slice the washed and peeled guelder rosemary crosswise and cut these into thin strips. Cut one segment out of 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. Halve the washed grapes lengthwise and remove the seeds. Place all the vegetable ingredients in a bowl and mix well. For the dressing, peel and press the garlic cloves. Mix together with the white wine, rice wine vinegar, pineapple brine, salt, and jalapeño pepper in a bowl until smooth. Set aside the olive oil. 10 minutes before serving, mix the dressing into the vegetables. To serve, toss the salad and place it on serving plates. Sprinkle with the crumbled feta cheese. Garnish with the biscuits and washed dill sprigs. Drizzle the olive oil over the salad, serve, and enjoy.
Facebook Comments