Mozzarella Carrot Salad

Ingredients

• 1 tbsp pine nuts
• 500 g young carrots (with greens, 1 bunch)
• 0.5 Organic lemon
• 2 stalks lemon thyme
• 20 g ginger (1 piece)
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 1 tsp liquid honey
• 125 g mozzarella (9% fat)

Instructions

1. 1.

   Toast pine nuts in a dry pan until fragrant, then cool on a plate.

2. 2.

   Trim the greens from the carrots. Brush carrots clean, rinse under cold water and drain.

3. 3.

   Cut carrots lengthwise into quarters or halves depending on thickness.

4. 4.

   Rinse half a lemon hot, pat dry, zest finely. Squeeze juice out of the lemon.

5. 5.

   Wash thyme, shake off excess moisture, and pluck the leaves.

6. 6.

   Peel ginger and grate finely or mince very finely.

7. 7.

   Heat oil in a pan, sauté ginger until fragrant. Add carrots and stir for about 4 minutes. Season carrots with salt, pepper, thyme, and honey. Pour in 4 tbsp water, cover, and simmer on low heat for about 5 minutes. Stir lemon juice into the carrots, remove from heat, season to taste, and let cool for 20-30 minutes. Cube mozzarella. Mix in pine nuts with the carrots and serve.