Bunched carrot, parsley and sunflower seed salad

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Bunched carrot, parsley and sunflower seed salad

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.


  • 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


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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