French Bean and Carrot Salad with Pumpkin Seeds From the Steamer

For the green bean and carrot salad, peel the carrots and cut them into diagonal slices. Wash the runner beans and remove the stalks. Put both in an unperforated container and steam at 100° C for 10 minutes.

Peel and finely chop the onion. Mix the steamed vegetables with the onion and marinate with apple cider vinegar, pumpkin seed oil, salt and pepper. Leave to marinate in the refrigerator for 30 minutes.

Sprinkle the finished green bean and carrot salad with pumpkin seeds and serve.

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