Carrot & Seed Salad2015-09-28
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
- 1 cup sunflower or pumpkin seeds or mixed
- 6 large carrots
- FOR THE DRESSING:
- 1/2 cup of lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon caster sugar
- about 3 tablespoons sunflower oil or olive oil chives, for serving
Put the frying pan on medium heat. With no oil, dry cook the seeds until they are golden, turning them every now and then. Set aside to cool.
If you have a grinder or mortar and pestle, put 3/4 of the cooked seeds and break them down to finer grains. This will allow the toasted seeds to cover the carrots better. I keep the remaining as ‘whole’ for better presentation.
In the mean time peel and grate the carrots, or use a mandolin/v-slicer.
Mix the dressing ingredients all in a bowl, and pour over the sliced carrots and mix well.
Chop some chives and add in the remaining ‘whole’ seeds for presentation.