Pic of Carrot and pumpkin seed salad

Carrot and pumpkin seed salad

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Carrot and pumpkin seed salad

Serves 2 20 min
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.


  • pumpkin seeds
  • soy sauce
  • 450g carrots
  • juice of ½ lemon
  • 3 tbsp olive oil
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • 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.
  • 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.
  • Step 3

    This is a very simple salad which sits well beside a green salad.

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