Spicy mixed pak choi salad with honeydew melon

Ingredients for 2 servings:

• 4 small heads of pak choi
• 1 small honeydew melon(s), fully ripe
• 3 m.-large tomato(s)
• 1 small green, slim, seedless cucumber(s)
• 4 small shallots
• 2 medium-sized garlic cloves, fresh
• 30 g feta cheese
• 2 tbsp dill, fresh or frozen
• 1 tbsp Greek mixed dried salad herbs
• 1 pinch(s) nutmeg, freshly grated
• ½ tsp chili powder (chipotle)
• 1 tsp white sugar
• 2 tbsp red wine vinegar
• 3 tbsp orange juice
• 1 tbsp honey, light
• 6 tbsp extra virgin olive oil
• 2 tsp salt or instant beef broth
• e.g. Dill, fresh
• n. B. Pepper, red, cut into rings
• n. B. flowers and leaves

Instructions

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

Wash the vegetables. Quarter the tomatoes lengthwise, remove the green and white stems, and cut the tomato quarters into thirds crosswise. Quarter the cucumber lengthwise and cut crosswise into 5 mm thick slices. Remove the leaves from the pak choi stem and finely slice crosswise. Trim both ends of the shallots, peel them, and halve them lengthwise and crosswise. Crush the garlic cloves. Use a scoop to cut half spheres out of the honeydew melon. Wash the fresh dill, shake it dry, strip the leaves from top to bottom, and finely chop. Leave a few sprigs for garnish. Place all the prepared ingredients in a sufficiently large bowl, add the spices from dill to sugar, and mix everything together. Add the ingredients from red wine vinegar to salt just before serving and mix. Divide the salad among the serving plates, garnish, and serve with warm white bread.