Wash the green runner beans, cut off both ends, remove any threads and cut across into pieces approx. 4 cm long. Blanch 6 minutes. Thaw frozen goods and cut to length. Wash the tomatoes, remove the stem, peel, quarter, core and halve lengthways. Wash the peppers, remove the stalks, cut open lengthways on one side, fold apart, cut out the grains and cut across into thin threads.
Wash the chilli, cut into small rings, leave the grains and discard the stem. Cap, peel and squeeze the garlic cloves at both ends. Whisk the eggs with salt and black pepper and fry them with the olive oil over low heat to make an omelette. If possible without tanning. Let cool and cut into strips. Cut to the length of the bean pieces.
Put everything in a bowl. Add the ingredients from coconut water to celery leaves and mix well, season to taste and let rest for 15 minutes. Mix again, distribute on the serving bowls, add the olive oil, garnish, serve and enjoy.