Spicy green bean salad with pears and peppers

Ingredients for 2 servings:

• 200 g green beans
• 2 m.-large pear(s), juicy
• 1 small bell pepper(s), red
• 2 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen
• 3 g dill, fresh or frozen
• 1 tbsp rice vinegar, clear, mild, Chinese
• 2 tbsp rice wine vinegar, black, e.g. from Narcissus
• 3 tbsp juice (sirsak juice), alternatively pomegranate juice
• 1 tbsp tomato juice
• 5 g salt or instant chicken broth
• 1 tsp palm sugar
• 1 pinch(s) salt and black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cinnamon powder
• 3 tbsp sunflower oil
• e.g. salt and pepper
• Vinegar
• n. B. flowers and leaves
• e.g. Dill, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 46 minutes

The pears give this salad a very fruity flavor. For those who don’t just love grandma’s recipes. A recipe from Bali, Indonesia.

Wash the beans, trim both ends, and cut into approximately 2-3 cm long pieces. Boil in salted water for 6 minutes, then rinse thoroughly with cold running water and place in a larger bowl. Wash, peel, and halve the pears, removing the core, stem, and blossom. Finely chop the four halves. Wash and halve a red bell pepper, remove the seeds, and cut the pod into small pieces. Trim both ends of the onions and garlic cloves, peel, and finely chop. Cut the chili lengthwise, rinse out the seeds, and cut them crosswise into fine strands. Discard the stem. Wash the dill and roughly chop it. Add all ingredients to the bowl with the green beans. Carefully mix the rice vinegar with the remaining dressing ingredients with a spoon (DO NOT blend into a homogenous broth!) until the sugar and salt are completely dissolved. Pour over the solid ingredients and mix. Let stand at room temperature for 10 minutes. Then season to taste with the ingredients. Garnish, serve, and enjoy.