Sunflower Seed Crunch

• 1. Take a pan.
  2. Put the sunflower seeds in the cold pan.
  3. Turn the stove on to medium-high heat.
  4. Toast the sunflower seeds until they brown. Be careful - it can happen quickly, and they might end up tasting burnt!
  5. Now add soy sauce.
  6. Let the soy sauce evaporate and then remove the pan from the heat.
  7. Pour the seeds onto a piece of kitchen paper.
  8. Let them cool completely.
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• 1. Find your immersion blender and a tall glass or container that fits the blender.
  2. First, pour mustard, salt, and pepper into the glass/container.
  3. Then add balsamic vinegar and finally oil.
  4. Place the immersion blender all the way to the bottom of the glass/container.
  5. Blend for about 5-10 seconds. Move the blender up and down until the dressing has a creamy consistency.
  6. Season to taste with salt and pepper if needed.
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• 1. Take a pot.
  2. Put the green beans in the pot with salted water.
  3. Give the beans a quick boil for about 3 minutes.
  4. Drain and cool the beans.
  5. Find a bowl.
  6. Put the cooled beans in the bowl.
  7. Add 2 large tablespoons of your vinaigrette.
  8. Mix well.
  9. Arrange the beans on a platter, in a bowl, or on a plate.
  10. Garnish with halved cherry tomatoes and mozzarella balls.
  11. Finally, sprinkle with the now completely cooled sunflower seed crunch.
  12. Serve.
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