Carrot salad with spring onions and walnuts

Ingredients for 2 servings:

• 200 g carrot(s)
• 300 g vegetable stock
• 2 tbsp olive oil
• 1 tbsp Balsamic vinegar, light, with honey
• 1 tsp acacia honey
• Salt and pepper, black, from the mill
• 30 g leek
• 1 apple, organic
• 1 tbsp mung bean sprouts
• ½ box of garden cress
• 20 g walnut kernels

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 31 minutes

a salad for two

Finely dice the peeled and trimmed carrots and blanch them in the boiling vegetable stock for 1 minute. Drain the carrots in a sieve, rinse with cold water, and let them drain. In a bowl, combine the oil, balsamic vinegar, acacia honey, salt, and pepper. Add the trimmed and very finely chopped leek. Mix in the cored and peeled apple and the diced carrots. Fold in the sprouts and cress, and season to taste. Serve the salad in bowls and sprinkle with coarsely chopped walnuts.