Carrot & Coriander Salad

Grated carrots with coriander and pumpkin seeds. Makes 4 side portions.

10 min · Serves 4 · Vegan · ≈113 kcal per serving · ≈2 g protein

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Ingredients

• 500g carrots
• 20g fresh coriander
• 30g lemon juice
• 15g olive oil
• 25g pumpkin seeds
• 1g cumin seeds
• 1g salt

Method

1. Peel and coarsely grate carrots. Finely chop coriander.
2. Lightly crush cumin seeds, then whisk with lemon, oil and salt.
3. Toss carrots and coriander with the dressing, scatter over pumpkin seeds and divide into four side portions.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.