Bean salad with spinach

Peel the carrots, cut into pieces and blanch for 5 minutes in salted water. Cast in a colander, blow with cold water, let drain. Carrots should stay crisp. Rinse the beans, remove the tips and fibers. Cook in boiling salted water for about 10 minutes, cast in a colander, blow with cold water, let drain. Go through the spinach, rinse, clean and cast in a colander. Rinse the parsley, dry, separate the leaves from the stems and finely chop. Make the sauce. Mix yogurt, lemon juice, pepper, a pinch of sugar, walnut oil, salt, add crushed parsley and mix. Lemon zest can be added for the aroma. Mix the beans, carrots and spinach, spread on serving plates and pour over the prepared sauce. Sprinkle with crumbled slices of air rice.