Exotic salad with snake beans and mango

Ingredients for 2 servings:

• 8 snake beans, approx. 70 – 80 cm
• 1 m.-sized mango(s), ripe
• 1 Pepper, red, long, mild
• 6 tbsp peanuts, large, blanched, roasted and salted
• 4 tbsp mango juice
• 2 tbsp sauce (Saus Teriyaki Bawang, see note)
• 2 tbsp red wine vinegar, mild
• 1 tbsp, levelled sugar
• 1 tsp, leveled salt
• 2 pinches of mace powder, alternatively freshly grated nutmeg
• 8 cookies (coconut shortcrust cookies)
• e.g. Dill, fresh
• 2 tbsp extra virgin olive oil
• 2 tsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 minute; Total time approx. 31 minutes

An unusual salad combination served with an exotic dressing. Recipe from the modern cuisine of Bali, Indonesia.

Trim both ends of the washed runner beans and cut diagonally into 3 cm pieces. Blanch in lightly salted water for 1 minute. Wash the mango, trim both ends, peel, and fillet. Cut the large fillets into 6 mm cubes. Puree the small fillets in a blender and use for the dressing. Trim the top ends of the washed peppers, cut them open lengthwise on one side, open them up, remove the seeds, and remove the diaphragms. Cut diagonally into thin strips. Place these three ingredients in a bowl and mix. Set aside the peanuts. Mix all the dressing ingredients in a small bowl until smooth. 10 minutes before serving, mix the dressing into the salad and divide the mixture among serving plates. Frame the salad with the peanuts. Garnish with dill and the biscuits. Finally, drizzle both oils over the salad, serve, and enjoy. Notes: Saus Teriyaki Bawang is a teriyaki sauce flavored with garlic and onions. Blanching the snake beans is not intended to detoxify them, as they can also be eaten raw. It is to enhance their color and flavor. Do not blanch for longer, as they will lose their flavor in the blanching water.