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.

Category

Salad recipes  

Ingredients

  • 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

Method

  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.
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