Carrot salad

600 g carrots

1 Bread rolls

cut into 8 slices, each about 3 mm thick

Some olive oil

Some fleur de sel

5 tbsp olive oil

3 tbsp apple balsamic vinegar

Some fleur de sel

Some horseradish

grated

50 g salted pistachios

blanched and chopped

½ bunch of radishes

cut into thin slices

Some edible flowers

Peel the carrots, quarter lengthways and cut into about 1 cm thick pieces. Place in the perforated stainless steel tray. Put the stainless steel tray in the middle shelf position.

Cook at 100 °C for 15 minutes using the steam mode.

Allow the carrots to cool down.

Preheat the cooking space to 140 °C using the hot air mode.

Place the slices of bread on a lined baking tray, drizzle with olive oil and sprinkle with fleur de sel.

Bake in the middle shelf position for 15 minutes until crispy.

Whisk all the ingredients together in a bowl.

Mix the carrot, dressing and horseradish in a bowl.

Garnish the carrot salad with the pistachios, sliced radish, edible flowers and bread crisps.

Steaming 100 °C for 15 Mins

Remove the food from the cooking space. Prepare.

(Pre-)heat cooking space to 140 °C with Hot air

Preheating finished. Put the food in.

Hot air 140 °C for 15 Mins