Pink radish and carrot salad

• Grate a few carrots and radishes and mix in a bowl.
• Add chopped mint leaves, lemon zest and black sesame seeds dry roasted in a pan.
• Sprinkle a few drops of rice vinegar.
• Variation: mix the two root vegetables with thin slices of shiitake mushrooms, dried apricots and chunks of green beans. Drizzle with a sauce made of tofu, tahini, rice vinegar and soy sauce.