Carrot and pumpkin seed salad recipe image

Print Carrot and pumpkin seed salad

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.

Category

Salad recipes  

Ingredients

  • Pumpkin seeds
  • Soy sauce
  • 450g carrots
  • Juice of ½ lemon
  • 3 tbsp olive oil
  • Salt & pepper

Method

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