Lentil Sprout Carrot Salad

The lentil sprouts in boiling salted water form and blanch 2 min. Pour into a sieve, cool, rinse and drain. Clean the carrots and cut into long, narrow strips. Finely dice onions, coarsely chop parsley, drain capers. For the sauce, mix the egg yolks with the juice of one lemon. Very leisurely fold in the oil drop by drop with the mixer until a mayo is formed. Fold in the yogurt and season to taste. Mix all ingredients and cook for half an hour.

Tip: Use a normal or light yogurt as needed!

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