Summer salad with Carrons   Preparation time Cooking time Difficulty; 10 min 6 min   Ingredients 320 g Carrons 8 cherry tomatoes 50 g feta 12 black olives 1 cucumber 1 large sprig of basil 120 g parmesan Dressing: 2 spoons raisin seed oil, 3 spoons olive oil, 3 balsamic vinegar, salt and pepper   Preparation   Cook the Carrons in a large saucepan of salted boiling water (for 5 minutes). Drain and leave to cool. At the same time, peel the cucumber and place in rings on the Carrons. Cut the feta into cubes and add, with the pitted olives and cherry tomatoes cut in half. Sprinkle with parmesan and shredded basil. Add dressing.   Print this page Close window...