Cucumber-tomato lamb's lettuce

Ingredients for 4 servings:

• 1 bowl of lamb’s lettuce
• 1 cucumber(s)
• 250 g tomatoes, small (e.g. cherry or date tomatoes)
• 4 m.-sized carrot(s)
• 1 handful of cranberries, if desired
• 1 handful of sunflower seeds
• 4 tbsp pumpkin seed oil
• 3 tbsp balsamic vinegar
• 1 tbsp mustard, sweet
• salt and pepper
• 1 tsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with carrots, cranberries and roasted sunflower seeds

Wash the lamb’s lettuce, roughly chop if necessary, and place it in a large bowl. Wash the tomatoes, halve or quarter them (depending on their size), and add them to the salad. Peel the cucumber and carrots and grate them into the salad (grate the cucumbers coarsely, the carrots finely). Vigorously mix the pumpkin seed oil, balsamic vinegar, mustard, salt, pepper, and sugar. Pour the dressing over the salad and toss to combine. Roast the sunflower seeds in a dry pan, tossing occasionally, and add them to the salad along with the cranberries. Toss to combine, or serve as a topping on top of the salad.