Carrot Ginger Pumpkin Seed Salad

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

Ingredients:

4 carrots, grated

3 tbsp toasted pumpkin seeds

2 tbsp sunflower seeds

large handful coriander leaves

large handful parsley leaves

Dressing:

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.