Lukewarm carrot salad with nuts

Ingredients for 4 servings:

• 600 g carrot(s)
• 250 g feta cheese
• 150 g nuts
• 4 tbsp rapeseed oil or olive oil
• 3 tbsp apple cider vinegar or balsamic vinegar
• 1 tsp mustard, medium hot
• 5 tbsp orange juice
• 1 tbsp parsley, flat
• salt and pepper
• 1 vegetable stock cube or some Vegeta
• little water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thinly slice the carrots (preferably using a food processor), add a little water and the stock cube or loose stock, and cook for about 3-5 minutes until al dente. Drain and let cool slightly. For the dressing, combine the oil, vinegar, mustard, orange juice, parsley, salt, and pepper. You can vary the type of oil or vinegar according to your taste. Cut the feta cheese into small cubes and add it to the dressing. Roast the nuts (walnuts, almonds, hazelnuts, pine nuts, etc.—anything goes) in a pan without oil. Add the lukewarm carrots to the dressing, mix everything together, and then scatter the nuts on top.