Summary

Ingredients

• 7 carrot (s), carrots
• 1 small onion (s), red
• 2 cloves garlic
• 1 pepper (s), green
• 1 chilli pepper (s), red
• 2 tablespoon olive oil, virgin
• 1 tablespoon balsamic vinegar, white or vinegar
• 2 tablespoon lemon juice
• Sea salt, from the mill
• 2 tablespoon sunflower seeds or pine nuts
• 1 tablespoon coriander

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Instructions

1. Peel the carrots and cut into thicker slices. Core the pepper and chili peppers. Peel the onion and cut into large pieces. Put everything in the mulinette or food processor and finely chop.
2. Press the peeled garlic cloves through the garlic press and place in a bowl with the mulinette contents.
3. Mix the oil, balsamic vinegar and lemon juice in a separate bowl and pour over the carrot mix. Season to taste with sea salt.
4. Heat a coated pan and roast the kernels and coriander seeds, pour over the carrot salad and fold in. Keep a teaspoon for decoration.
5. If fresh herbs (e.g. coriander) are on hand, pour over them