Carrot Salad with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 large carrot (s)
- 3 shallot (s)
- 3 tablespoon honey
- 3 tablespoon balsamic vinegar
- 1 small bunch parsley
- 1 handful pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Cut the carrots into thin slices with a grater. Cut the shallots into strips and fry them in a pan with a little oil until they are translucent, then add the carrot slices. Fry the carrots and shallots for about 3 minutes on a high level.
- Add the honey and fry for another 5 minutes in the pan over medium heat. Deglaze everything with vinegar and place in a bowl, season with salt and pepper and leave to cool.
- Roast the pumpkin seeds in a pan without oil. Add the pumpkin seeds and the chopped parsley to the carrots, season again with salt and pepper if necessary.
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