Warm Salad Meninting

Ingredients for 2 servings:

• 1 small eggplant(s), purple
• 1 small zucchini, green
• 8 runner beans, fresh, green
• 1 small cauliflower
• 1 small carrot(s)
• 2 leaves of white cabbage
• 4 tbsp extra virgin olive oil
• 1 liter of water
• 20 g salt
• 1 tsp, levelled citric acid, crystalline, alternatively 2 tbsp lemon juice
• 4 leaves of cabbage (Chinese leaf cabbage)
• 2 m.-large tomato(s), fully ripe
• 1 small green, slim, seedless cucumber(s)
• 1 m.-sized onion(s)
• 4 slices of white bread
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 1 tbsp dried herbs of Provence
• 1 tsp oregano, dried
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 3 tbsp orange juice
• 1 tbsp rice wine vinegar, Chinese, black, mild
• 1 tsp chicken broth powder, granulated, alternatively salt
• 2 pinches of black pepper, freshly ground
• n. B. Carrot(s), in strings
• n. B. Pepper, red, in threads
• small cabbage (leaf cabbage), in threads
• e.g. celery leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Recipe from Lombok, Indonesia.

Wash or peel the vegetables. Mix the ingredients for the brine together in a sufficiently large bowl. Trim both ends of the eggplant and zucchini and cut crosswise into approximately 8 mm thick slices. Immediately add these to the brine and let them soak for 15 minutes. Meanwhile, measure out the ingredients for the dressing. Squeeze the garlic cloves and thinly slice the chili crosswise. Leave the seeds and discard the stem. Mix everything together and divide between two jugs. Trim the ends of the green beans, removing the strings. Cut diagonally into approximately 4 cm long pieces. Cut the stem off the cauliflower. Trim the bottom of the stem, peel it, and cut it crosswise into thin slices. Separate the florets, cut into bite-sized pieces, cut lengthwise into approximately 5 mm thick slices, rinse again, and shake dry. Peel the carrot and slice 2 tablespoons of the strings for the garnish, then slice the rest crosswise into approximately 3 mm thick slices. Cut out the middle stalk of the white cabbage leaves and cut the remaining leaves into approximately 4 cm pieces. Drain the eggplant and zucchini pieces, rinse them, and dry them between fresh tea towels. Remove the middle stalk of the collard greens and cut them into bite-sized pieces. Cut the two tomatoes crosswise into eight approximately 6 mm thick slices. Cut off the bottom of the cucumber and cut into eight approximately 5 mm thick slices. Cut four thin slices from an onion and fan them out. Toast four slices of white bread in a toaster. Heat a wok or medium-sized frying pan with the 2 tablespoons of olive oil and stir-fry all the vegetables over high heat for five minutes. Arrange on serving plates. Add the remaining raw vegetables and the white bread, garnish, and serve warm with the dressing in a jug.