100g chickpea sprouts, cooked
1 May turnip, cut into very thin slices
1 carrot, chopped
1 tbsp. pumpkin seeds, chopped
2-3 tbsp. olive oil
1-2 tsp. apple vinegar
Sea salt, pepper, cumin to taste
First place the carpaccio on the plate, then garnish the salad, etc. on top.
Mix rucola & co- Let it marinate for a bit. Mix again.
I love to take a carpaccio slice and fill it with salad and to feast with the hand. This tastes twice as good 🙂