Carrot and Hominy Salad

This salad is exceptionally well tolerated. It is prepared from cooked ingredients. Because the carotene (provitamin A) is better absorbed by the body from cooked carrots and together with fat. The mustard in the sauce alleviates heartburn, the sunflower seeds provide the now scarce folic acid.

Remove leaves and strings from corn cobs. Cut kernels vertically from top to bottom of cob. Remove skin from carrots and cut into narrow slices. Separate leek root and green leaves, slit and rinse stalk, cut into short strips. Melt saffron powder in vegetable soup, season with pepper, add carrots and simmer on low heat for 5 min. Then add the hominy, simmer for another ten minutes. Then add the leek strips first and continue to simmer for another 10 min: the total cooking time is then 25 min.

Drain the vegetable soup and stir into the sauce with the sunflower seeds, mustard and oil.

Cut cress from the bed. Cut the mozzarella into small cubes, fold into the vegetables with the cress and spread the sauce evenly over the vegetables. Add a little salt if necessary, let stand for 15 minutes and serve lukewarm.

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