Carrot Salad with Pumpkin Seeds

Summary

Ingredients

• 5 large carrot (s)
• 3 shallot (s)
• 3 tablespoon honey
• 3 tablespoon balsamic vinegar
• 1 small bunch parsley
• 1 handful pumpkin seeds

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Instructions

1. 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.
2. 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.
3. 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.