Vegetable and Spinach Salad
Peel the carrots and cut into pieces. Cook in salted water for 8-10 minutes.
Rinse and trim the green beans and cut smaller if necessary. Cook in salted water for 6-8 minutes.
Drain the carrots and beans, rinse cold and drain again.
Trim and rinse the spinach and drain well.
For the dressing, mix the yogurt with the lemon juice, sugar and parsley and season with salt and pepper.
Mix the dressing into the carrots and green beans and then fold in the spinach loosely.
Crumble the rice cakes and shower over the salad before serving.