Lukewarm Vegetable Salad with Kernel Oil

Steam the carrots in a small saucepan with about half of the vegetable soup and half of the sugar for about six minutes with the lid closed. Steam the sugar snap peas with the remaining vegetable soup and sugar for about three minutes, stir in the peas.

Briefly sauté the diced zucchini and green onions in the olive oil, season lightly with salt.

Cook the kohlrabi and asparagus in boiling salted water for about six minutes.

Mix tarragon and balsamic vinegar pepper, vinegar, salt, sugar, olive oil and the collected vegetable stock to a salad dressing.

Mix the salad ingredients including cherry tomatoes and salad spinach with the salad dressing. Fold in the kitchen herbs and season to taste.

Arrange on a platter and bring to the table drizzled with the pumpkin seed oil.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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