Fruit and vegetable salad

Ingredients for 4 servings:

• 2 tomatoes
• 1 carambola
• 1 pineapple (baby)
• 1 onion(s), red
• 100 g watercress
• 2 cloves garlic
• Salt
• 1 tsp mustard
• 3 tbsp oil
• Pepper, black from the mill
• 4 tbsp red wine vinegar
• 6 tbsp chicken broth
• 2 tbsp coriander greens, chopped
• 1 box of cress, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Score the tomatoes crosswise, blanch them in hot water, rinse them with cold water, and remove the skin. Then quarter the tomatoes, remove the stems, deseed them, and cut the flesh into strips. Slice the star fruit crosswise into thin stars. Peel the baby pineapple, remove the tough core and brown eyes, and cut the flesh into small wedges. Peel the onion and cut it into strips. Place these ingredients in a bowl and mix loosely with the watercress. Peel the garlic cloves and crush them in a mortar and pestle with a little salt. Transfer the mixture to a deep mixing bowl and whisk thoroughly with the mustard, oil, salt, pepper, vinegar, chicken stock, and coriander. Fold the dressing into the salad and divide it among 4 plates. Trim the cress with kitchen scissors and sprinkle each portion with a little cress.