Written by Mussarrat Butt

5-6  medium carrots
1 orange
1/2 lemon
1 inch piece of ginger
4 tbsp pumpkin/sunflower seeds (pre-soaked for at least 6 hours, this helps them to be more digestible)

Method

1. I toasted the pre-soaked pumpkin/sunflower seeds in my cast iron skillet to dry them and release some aroma and essential oils. 
   
   
2. I then let my toasted seeds cool, whilst I peeled and grated my carrots.
3. Next I grated the zest from my orange and lemon, juiced the fruits and then added the zest to the orange/lemon juice.
4. I grated my ginger piece and mixed it into the lemon/orange/zest juice mixture to make a dressing.
   
   
5. Finally, I mixed the dressing with the grated carrots and then added the toasted seeds.
   
   
6. An easy salad to make which may be stored in the fridge for around a week. It combines well with other salads like beetroot, date and fennel salad or dips like hummus and pesto.