Riverford Wicked Leeks
Bunched carrot, parsley and sunflower seed salad recipe image

Print 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.


Salad recipes  


  • 1 bunch of carrots, scrubbed & 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 & pepper


  1. Coarsely grate the carrots and set aside.
  2. Lightly toast the sunflower seeds in a dry frying pan for 1 minute.
  3. Whisk together the mustard, lemon juice, honey, olive oil, salt and pepper in a large salad bowl.
  4. Add the carrots and parsley and toss together.
  5. Check the seasoning before serving, adding more lemon juice or oil to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes