250 grams haricot beans

100 grams baby carrots

1 garlic tooth, chopped

1 tbsp olive oil

1 tbsp corianders and parsley, chopped

1 tsp balsamic vinegar

pepper

Remove the tips of the haricots, chunk them and boil for 4 minutes. Drain and rinse with cold water. Repeat the process with the baby carrots. Mix the two in a plate, sprinkle with the garlic, the freshly grounded pepper and the herbs. Season with olive oil and the balsamic vinegar.