A favourite salad adapted from the infamous Rose Bakery in Paris.
Ingredients
1 cup sunflower or pumpkin seeds
1 tbsp sunflower or canola oil
8 medium carrots, grated
1 handful of chives
½ cup lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1-2 tbsp Lemon Dilly
1 tbsp sugar
3tbsp sunflower or olive oil
Preparation
Preheat the oven to 180ºC/350ºF
Season the seeds with the salt, spread them evenly on a lined sheet pan, and bake for 10
– 15 minutes until they are lightly roasted and crisp. Turn frequently. Set aside to cool.
Place carrots in a serving bowl.
To make dressing, whisk together the lemon juice, salt, pepper, seasoning and sugar in a
bowl, then whisk in the oil.
Pour the dressing over the carrots and mix well. Sprinkle with the chives and cooled
seeds.
