Carrot & Seed Salad

  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m


  • 1 cup sunflower or pumpkin seeds or mixed
  • 6 large carrots
  • 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


Step 1

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.

Step 2

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.

Step 3

In the mean time peel and grate the carrots, or use a mandolin/v-slicer.

Step 4

Mix the dressing ingredients all in a bowl, and pour over the sliced carrots and mix well.

Step 5

Chop some chives and add in the remaining ‘whole’ seeds for presentation.

Indo/Australian designer living in London. I..

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