Exotic-spicy radish salad

Ingredients for 1 servings:

• 2 radishes, white, approx. 25 cm long
• 2 tbsp, leveled salt
• 6 Pepper, green, medium hot,
• 2 gherkins, Silesian pickled
• 2 small chili peppers, green
• 1 small red chili pepper(s)
• 5 tbsp broth from the pepperoni jar
• 2 tbsp cucumber juice
• 1 pinch(s) cumin powder
• 1 tsp dill, fresh
• e.g. coconut water
• 4 tbsp extra virgin olive oil
• 1 small red chili pepper(s)
• e.g. Dill, whole stems, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

White beer radishes are quite tasteless and unbearably boring. But it doesn’t have to be that way.

Wash, peel, coarsely grate, and season with salt. Let stand for 10 minutes. Vigorously press out the radish water by hand. Chop the pickled radishes with a knife according to the grater instructions. Wash the green chilies and cut them crosswise into thin rings. Leave the seeds and discard the stems. Cut the red chili lengthwise, remove the seeds, and cut them crosswise into thin strands. Discard the stem. Add the brine from the jars and mix. Season with salt if desired. Wash the fresh dill, chop it very finely, and add it with the cumin powder. Reserve a few sprigs for garnish. Mix and let stand for 5 minutes, then stir in the olive oil. If desired, you can add a touch more coconut water to round off the spiciness. Garnish and serve at room temperature as a side dish.