Ingredients
- 4 medium carrots
- 2 medium beetroot raw
- 1 handful beansprouts/sprouted alfafa optional
- 1 tbs toasted sunflower seeds
- 1 tbs toasted pumpkin seeds
- 35g raisins
- small handful coriander leaves
Servings:
Instructions
- Toast the seeds in a dry pan on medium heat until they start to brown.
- Peel the carrots and beetroot.
- Grate then into a bowl.
- Add the toasted seeds and raisins and bean sprouts/alfalfa and mix well.
- Garnish with coriander leaves and serve.
Recipe Notes
This salad will store in the fridge for up to 2 days and works well to take as part of a healthy lunch box. it works well with some smoked mackerel.
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