Rose Bakery Carrot & Seed Salad

  • 20 mins
  • 243 Calories
  • 5.5 g Protein
  • 6 servings

A favourite salad adapted from the infamous Rose Bakery in Paris.

Rose Bakery Carrot & Seed Salad

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 salat
  • ½ teaspoon ground black pepper
  • 1-2 tbsp Lemon Dilly
  • 1 tbsp sugar
  • 3tbsp sunflower or olive oil
Lemon Dilly
$8.99

Preparation

  1. Preheat the oven to 180ºC/350ºF
  2. 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.
  3. Place carrots in a serving bowl.
  4. To make dressing, whisk together the lemon juice, salt, pepper, seasoning and sugar in a
    bowl, then whisk in the oil.
  5. Pour the dressing over the carrots and mix well. Sprinkle with the chives and cooled
    seeds.

Nutritional Information

Serving Size
1 serving
Calories
per serving
243
Amount/Serving
  • Per serving: Calories: 243 kcal, Fat: 19 g, Carbohydrates: 15 g, Fiber: 3 g, Sugars: 6 g, Protein: 5.5 g