Homemade salad

Ingredients for 4 servings:

• 1 large cucumber(s)
• 3 small bell peppers
• 1 pack of feta cheese, approx. 200 g
• 1 apple, preferably sour
• 3 small spring onions
• 2 tbsp vinegar
• 6 tbsp oil
• 3 tbsp, strained mustard, medium hot
• 2 garlic cloves, more to taste
• 1 piece(s) ginger root (half as much ginger as garlic)
• 1 pinch(s) of pepper
• Cayenne pepper
• chili flakes
• Paprika powder, sweet
• 1 pinch(s) of sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Remove the seeds from the bell pepper ends, wash, and chop finely. Peel the cucumber, scoop out the seeds, and place them in a suitable container. The seeds will be pureed and added to the dressing later. Cut the cucumber into pieces the same size as the bell peppers. Cut the spring onions into small rounds. When opened, pour the feta liquid into a dressing bowl and chop the feta cheese into small pieces. Place the bell pepper, cucumber, onion, and feta in a large bowl. Grate the apple and add it. Tip: You can also grate 1-2 carrots. For the dressing, press the garlic into the bowl with the feta liquid and grate in the ginger (in a 2:1 ratio – half as much ginger as garlic). Add the vinegar, oil (I prefer linseed oil), and mustard. I personally use 2 tablespoons of medium-hot mustard and 1 tablespoon of honey mustard. Mix the dressing together. Then grind in a generous amount of pepper (I use 12 turns of my pepper mill). Season to taste with chili flakes, cayenne pepper, and paprika. If the dressing is almost too hot, it’s just right. The salad should be just slightly spicy. Add a small pinch each of salt and sugar (I omit the sugar when using honey mustard). Only now do I stir the pureed cucumber seeds into the dressing. Pour the dressing over the salad and stir in. Let the salad sit for a good 3 hours. I like to add a handful of pine nuts to the salad.