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Carrot Salad

Quantity: Serves 4


3 carrots, grated
Handful of sunflower seeds - can use sunflower and pumpkin seeds too
Dark soy sauce
Drizzle of olive oil
Shredded Lettuce (optional)


1) Put seeds in a dry frying pan over a low heat until brown. Stir them occasionally to prevent them from sticking and burning.
2) Take the pan off the heat, stand back, and add a few dashes of soya sauce. Turn seeds with a spatula so that they are all coated, then tip into the grated carrot.
3) This is nice by itself, but nicer on shredded lettuce if you are not serving it with a leafy salad too.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.