Möhrchen's carrot and mozzarella salad

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s), diced
• 2 cloves garlic, finely chopped
• 4 tbsp oil for frying
• 80 g sunflower seeds
• 250g mozzarella
• 125 ml vegetable stock
• 1 pinch(s) of salt and pepper
• 2 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with sunflower seeds

Roast the sunflower seeds in a large pot over low heat until golden brown. Then pour the oil into the pot with the sunflower seeds and sauté the onions and garlic over medium heat. Add the carrots, which have been previously cut into thin, long strips with a vegetable peeler, and deglaze with the vegetable stock. Cover and sauté for about 10 minutes. Season the salad with salt, pepper, and vinegar and let cool. Once cooled, divide the salad among 4 plates and place half a scoop of sliced ​​mozzarella on each. If desired, sprinkle the cheese with herb salt and chili flakes, or finish with a teaspoon of pesto. Serve with fresh pastries. If you mix in 250 grams of pasta, you have a delicious pasta salad. I’ve also made it as a warm pasta dish, but used less vinegar and only mixed in the mozzarella just before serving, as otherwise I find it becomes unpleasantly rubbery. Additionally, you can refine the pasta dish with some nutmeg and parsley.