Exotic-spicy Bean Salad Kuta Sunset
Servings: 4 people
Ingredients
For the dressing:
- 3 medium sized Tomatoes
- 2 small Hot peppers, red, long, mild
- 1 smaller Chilli, green
- 4 medium sized Cloves of garlic, fresh
- 2 Eggs, size M
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 tbsp Extra virgin olive oil
- 5 tbsp Coconut water
- 3 tbsp Red wine vinegar
- 1 tbsp Rice vinegar, mild, black, China, (Yonggun Laogu)
- 1 tsp White sugar
- 6 g Salt or chicken broth, grainy
- 1 tbsp Savory, fresh, frozen or dried
- 2 Pinches Pepper, black, fresh from the mill
- 1 pinch Nutmeg, finely grated
- 1 tsp Herbs of Provence, dried
- 2 tbsp Celery leaves, fresh or frozen
- 4 tbsp Extra virgin olive oil
To taste:
- Salt or chicken broth, grainy
- Pepper, black, freshly ground
- Red wine vinegar
To garnish:
- Feta cheese
- Sprigs of dill, fresh
Instructions
- Wash the green runner beans, cut off both ends, remove any threads and cut across into pieces approx. 4 cm long. Blanch 6 minutes. Thaw frozen goods and cut to length. Wash the tomatoes, remove the stem, peel, quarter, core and halve lengthways. Wash the peppers, remove the stalks, cut open lengthways on one side, fold apart, cut out the grains and cut across into thin threads.
- Wash the chilli, cut into small rings, leave the grains and discard the stem. Cap, peel and squeeze the garlic cloves at both ends. Whisk the eggs with salt and black pepper and fry them with the olive oil over low heat to make an omelette. If possible without tanning. Let cool and cut into strips. Cut to the length of the bean pieces.
- Put everything in a bowl. Add the ingredients from coconut water to celery leaves and mix well, season to taste and let rest for 15 minutes. Mix again, distribute on the serving bowls, add the olive oil, garnish, serve and enjoy.