Tropical salad with grapes, feta cheese and peanuts

Ingredients for 2 servings:

• 200 g cucumber(s)
• 3 m.-large tomato(s)
• 1 m.-large bell pepper(s), red
• 100 g grapes, blue, seedless
• 65 mung bean sprouts
• 2 tbsp orange juice
• 1 tbsp teriyaki sauce
• 2 pinches of salt and pepper freshly ground
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp sesame oil, dark
• 10 g feta cheese
• 80 g feta cheese
• 4 tbsp peanuts, blanched, roasted and salted
• 30 g dill tips

Instructions

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

This Greek-inspired salad comes from Bali. The feta cheese is from New Zealand, the grapes from Australia, and the vinegar and olive oil from Italy.

Wash all the salad ingredients. Cut off both ends of the cucumber, halve lengthwise, remove the seeds, and slice/grate crosswise into 4 mm thick slices. Quarter the tomatoes lengthwise, remove the white-green stems and seeds, and cut into thirds crosswise. Quarter the bell pepper lengthwise, remove the stem, white parts, and seeds. Cut the quarters crosswise into finger-width strips. Halve the grapes lengthwise. Sort the mung sprouts, rinse, and shake dry. Place all the salad ingredients in a large bowl and mix. For the dressing, mix all ingredients in a small bowl until smooth. Crush the feta cheese. To garnish, wash the dill stalks, shake dry, and remove the leaves from the stalks. Set aside the peanuts and crumble the feta cheese. Ten minutes before serving, mix the dressing into the salad and divide it between serving plates. Sprinkle the feta cheese over the salad. Arrange the peanuts around the salad and garnish with the dill sprigs. Serve as an appetizer and enjoy.