Carrot Ginger Pumpkin Seed Salad

5th June 2017

This is a good one to take into work as it doesn’t go soggy or makes for a nice side.  It’s great with roast chicken or a fillet of fish!

Below are two great book recommendations; Kitchen Kulture from Gestalten which has some incredible kitchen interiors and Everything I Want To Eat by Jessica Koslow.

Serves 1


4 carrots, grated

3 tbsp toasted pumpkin seeds

2 tbsp sunflower seeds

large handful coriander leaves

large handful parsley leaves


1 large tsp grated ginger

1 tbsp soya sauce

2 tbsp sunflower seeds

2 tbsp cidre vinegar/white wine vinegar

3 tbsp olive oil

1 tbsp lime juice

sea salt and black pepper

In a bowl add all the ingredients and mix the dressing ingredients separately in a small bowl.  Taste to check the seasoning and toss through the salad.  Eat straight away.

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