Carrot and pasta salad with thyme vinaigrette

Name: Carrot and pasta salad with thyme vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g Carrots; 2 packs (360 g each) Vegetable Moulds; 7-10 Tbsp Salt; 200 g Baby Spinach; 3 Shallots; 7 TABLESPOONS Olive oil; 30 g Sunflower seeds; 7-10 Tbsp Pepper; 8 Stem(s) Thyme; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

350 g Carrots
2 packs (360 g each) Vegetable Moulds
7-10 Tbsp Salt
200 g Baby Spinach
3 Shallots
7 TABLESPOONS Olive oil
30 g Sunflower seeds
7-10 Tbsp Pepper
8 Stem(s) Thyme
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Peel and wash the carrots and cut them lengthwise into thin strips with a peeler or a sharp knife. Cook Maultaschen in boiling salted water according to the instructions on the packet. Wash and drain the spinach.
2
Peel the shallots and cut them roughly into pieces. Take out Maultaschen and let them drain. Heat 2 tablespoons of oil in a pan. Fry the shallots and Maultaschen for 1-2 minutes until golden brown. Add carrots and sunflower seeds and fry for 1-2 minutes more.
3
Season with salt and pepper. Wash the thyme, dab dry and put 4 stems aside for garnishing. Pluck the leaves of the remaining thyme from the stems. Remove the pan from the heat and let it cool down.
4
Season vinegar with salt, pepper and sugar. Add 5 tablespoons of oil. Stir in thyme. Mix spinach and fried ingredients, drizzle with dressing, arrange on plates and garnish with thyme.