Bunched carrot, parsley and sunflower seed salad
Salads
Bunched carrot, parsley and sunflower seed salad
Bright-tasting and nutritious grated carrots with a crunch of sunflower seeds and a sweet-sharp dressing of lemon, mustard and honey. Serve as a vegetarian accompaniment to Middle Eastern or Asian dishes, or stuff in a pitta with bit of grilled chicken. You could also eat this as a light lunch with creamy feta cheese crumbled over the top and toasted pittas and hummus on the side.
Ingredients
- 1 bunch of carrots, scrubbed and grated
- handful sunflower seeds
- 2 tsp Dijon mustard
- juice of ½ lemon
- 1 tsp clear honey
- 3 tbsp olive oil
- 30g fresh parsley, finely chopped
- salt and pepper
Method
-
Step 1
Coarsely grate the carrots and set aside.
-
Step 2
Lightly toast the sunflower seeds in a dry frying pan for 1 minute.
-
Step 3
Whisk together the mustard, lemon juice, honey, olive oil, salt and pepper in a large salad bowl.
-
Step 4
Add the carrots and parsley and toss together.
-
Step 5
Check the seasoning before serving, adding more lemon juice or oil to taste.