WITH SEEDS + SPROUTS
The following recipe was created from produce that otherwise would have been wasted, therefor measurements are approximated and items can be substituted at home if you do not have everything required.
Carrots, peeled and ends removed
Fresh herbs such as flat parsley, coriander, mint , roughly chopped or torn
Salt and pepper for seasoning
Preheat your oven to 175°C
Coarsely grate the carrots into a big bowl. Add lemon juice and let it sit for a while.
In the meantime place pepitas and sunflower seeds on separate trays and lightly roast them in the oven for 4-6 mins or until they are golden brown.
To finish your salad, add plenty of chopped or torn herbs, sprouts and toasted seeds to the carrots. Season with salt and pepper and add plenty of olive oil until your salad is moist. Check seasoning and add more lemon juice if needed.
Recipe by Sabine Splindler