ZUTATEN (2 PERSONEN)
1 Chicorée
1 Möhre
50 g Campignons
1 EL Sonnenblumenkerne
1 EL Kürbiskerne
4 EL Sesamöl
1 EL Balsamico-Essig
Kräuter der Provence
Pfeffer
Das Gemüse waschen und trockentupfen.
Champignons vierteln, Möhre in Scheiben, Chicorée in 2 cm lange Streifen schneiden.
In eine Salatschüsssel geben und vermengen.
Essig, Öl und Gewürze unterrühren.
Mit Sonnenblumen- und Kürbiskernen anrichten.
© Ralph Kurth
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