Mixed tomato and melon salad à la Hong Kong

Ingredients for 2 servings:

• 4 m.-large tomato(s), fully ripe
• ¼ watermelon(s), yellow, in pieces (approx. 400 g)
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 tbsp sesame oil
• 3 tbsp oil, neutral
• 2 tbsp vinegar, dark, mild, Chinese, alternatively balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp coconut palm sugar (gula kelapa)
• 1 pinch(s) of pepper
• 1 pinch(s) mace, alternatively nutmeg
• 1 tsp thyme, dried
• 1 tsp dried herbs of Provence
• 1 small green chili pepper (cabe rawit hijau)
• 4 g chicken broth, instant powder
• 1 tsp soy sauce, sweet
• 1 tsp tamarind syrup
• n. B. Salt
• n. B. sugar, white
• e.g. lemon juice
• n. B. Spring onion(s), the green part thereof
• e.g. cashew nuts
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with yellow watermelon pieces and a touch of spice in the marinade

Wash the tomatoes, remove the stems, and slice them. Peel the melon and cut the yellow flesh into bite-sized pieces. Remove as many of the seeds as possible. Peel the small red onions and slice thinly. Cut off both ends of the garlic cloves and press them into a bowl. Add the sesame oil, neutral salad oil, Chinese vinegar, and lime juice and mix. Season with coconut palm sugar, pepper, mace, thyme, and herbs de Provence. Wash the chili and slice it into thin rings, starting at the end. Add it to the dressing with the seeds. Now add the sweet soy sauce and tamarind syrup. Sprinkle with the chicken stock, mix, and season to taste with salt, sugar, and lime juice. Add the dressing to the salad just before serving and mix. Garnish and serve.