Carrot and apple salad with sunflower seeds and lentil seedlings

Name: Carrot and apple salad with sunflower seeds and lentil seedlings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Lentil sprouts; 60 g Sunflower seed sprouts; 5 TABLESPOONS Cider vinegar; 3 TABLESPOONS apple juice; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Sunflower seed oil; 2 (approx. 340 g) medium-sized apples; 375 g Carrots; 1 pack of mozzarella cheese (125 g); 1/2 Pot of basil; 8 leaves Lettuce

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

60 g Lentil sprouts
60 g Sunflower seed sprouts
5 TABLESPOONS Cider vinegar
3 TABLESPOONS apple juice
1-2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Sunflower seed oil
2 (approx. 340 g) medium-sized apples
375 g Carrots
1 pack of mozzarella cheese (125 g)
1/2 Pot of basil
8 leaves Lettuce

Directions

1
Wash and drain lentil and sunflower seed sprouts. Mix vinegar, apple juice, sugar, salt and pepper. Fold in the oil. Wash and quarter apples and cut out the core.
2
Cut apples into thin slices and mix with the vinaigrette. Clean and wash the carrots and slice them into thin sticks. Drain mozzarella and dice finely. Mix carrots, mozzarella and sprouts with the apples.
3
Season to taste with salt and pepper. Wash and drain the basil and salad. Cut basil into strips. Divide the lettuce leaves into 4 deep bowls and arrange the salad on top. Serve sprinkled with basil.