Carrot Salad with Szechuan Pepper

Boil the well-cleaned carrots in salted water until firm to the bite. Rinse with cold water, allow to cool and cut as decoratively as possible into obliquely cut rectangles or squares. Cut spring onions into fine strips, also cut or grate ginger very finely. For the marinade, mix well pineapple and lime juice with chili, Szechuan pepper, coriander, honey and a little salt. Arrange the carrots in batches (or on a large plate) nicely and sprinkle with scallions and ginger. Pour the prepared marinade over them, drizzle with a little sesame oil and sprinkle with the toasted sesame seeds.

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