For the roasted salad, cook the potatoes in their skins in not too much water with the lid closed until almost soft. Strain and let cool. Then peel.
Peel carrot and apple. Remove the core from the apple. Cut off the stem of the zucchini. Roughly grate the vegetables and the cooked potatoes.
Wash and slice the radishes.
Mix soup, vinegar, oil and mustard to a dressing. Squeeze and add garlic and season the dressing with salt and pepper.
Pour the dressing over the vegetables and mix carefully.
Dry roast the pumpkin seeds in a dry frying pan without fat and sprinkle over the roasted salad.
Preparation Tip:
Roasted salad tastes great as an appetizer or with grilled meats and poultry.
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