Exotic carrot and chili salad

Ingredients for 2 servings:

• 7 m.-large carrot(s) , carrots
• 1 small onion(s), red
• 2 cloves garlic
• 1 green pepper
• 1 red chili pepper(s)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar, white or vinegar
• 2 tbsp lemon juice
• n. B. Sea salt, from the mill
• 2 tbsp sunflower seeds or pine nuts
• 1 tbsp coriander

Instructions

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

with roasted kernels and coriander seeds

Peel the carrots and cut into thick slices. Deseed the peppers and chili peppers. Peel the onion and chop coarsely. Place everything in a food processor or food processor and chop finely. Press the peeled garlic cloves through the garlic press and place them in a bowl with the contents of the food processor. In a separate bowl, mix the oil, balsamic vinegar, and lemon juice and drizzle over the carrot mixture. Season with sea salt. Heat a non-stick pan and toast the carrot kernels and coriander seeds. Stir them over the carrot salad and fold them in. Reserve a teaspoon for garnish. If you have fresh herbs (e.g., coriander) on hand, drizzle over the vegetables.