Summary

Ingredients

• 500 g carrot (s)
• 1 onion (s), diced
• 2 cloves garlic, finely chopped
• 4 tablespoon oil for frying
• 80 g sunflower seeds
• 250 g mozzarella
• 125 ml vegetable stock
• 1 pinch (s) salt and pepper
• 2 tablespoon vinegar

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Instructions

1. Roast the sunflower seeds in a larger saucepan over a mild heat until golden brown.
2. Then pour the oil into the saucepan with the sunflower seeds and fry the onions and garlic over medium heat. Add the carrots, previously cut into thin, long strips with a peeler and deglaze with the vegetable stock. Steam everything covered for about 10 minutes. Season the salad with salt, pepper and vinegar and leave to cool.
3. After cooling, divide between 4 plates and place half a ball of mozzarella in slices on top.
4. Possibly sprinkle the cheese with herbal salt and chilli flakes, or refine it with a teaspoon of pesto.
5. Serve with fresh pastries.
6. If you mix in 250 grams of pasta, you have a great tasting pasta salad.
7. I have already prepared it as a warm pasta pan, but used less vinegar here and only mixed in the mozzarella shortly before serving, otherwise in my opinion it would be uncomfortably rubbery. In addition, you can refine the pasta pan with a little nutmeg and parsley.