Salads
Carrot and pumpkin seed salad
This vegan recipe is lovely as part of a salad spread, going particularly well with beetroot. The soy sauce adds a nice salty edge. Other good additions are sultanas and pumpkin seeds.
Ingredients
- pumpkin seeds
- soy sauce
- 450g carrots
- juice of ½ lemon
- 3 tbsp olive oil
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Scatter a handful of pumpkin seeds on a baking tray in a single layer and toast in the oven for about 10 minutes or until they just start to brown and taste good. A splash of soy sauce can help.
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Step 2
Grate the carrots into a bowl. Mix in the seeds and dress to taste with the juice of half a lemon, salt and pepper and about 3 tablespoons of olive oil.
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Step 3
This is a very simple salad which sits well beside a green salad.