Bunched carrot, parsley and sunflower seed salad

Salads

Bunched carrot, parsley and sunflower seed salad

Name: Bunched carrot, parsley and sunflower seed salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5

Serves 5 15 min

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

Prep time: 10 min

Cooking time: 5 min

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.

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