Beston’s Carrot and Pepita Salad Recipe
Beston’s Carrot and Pepita Salad Recipe
Beston’s super crunchy, zesty carrot salad with a tangy dressing will load everyone up with vitamins, minerals, protein and flavour! Put together in minutes, it lasts for several days in the fridge without losing any of the crunch-factor!
Ingredients
3 Beston’s market farm fresh carrots, grated
75g Pepitas (pumpkin seeds)
50g sunflower seeds
3 tbsp Beston’s Tailem bend mint leaves, chopped
3 tbsp Beston’s Tailem bend parsley, chopped
1 Beston’s market farm fresh orange zest & juice
1 tbsp Dijon mustard
½ tsp ground cumin
1 tbsp honey
1 tbsp white wine vinegar
1 tbsp grapeseed oil
Method
Mix the carrots, pepitas, sunflower seeds, mint and parsley together in a large bowl. Combine the rest of the ingredients together in a small bowl, whisk with a fork and then add to the carrot mixture. Toss to combine. Refrigerate until ready to serve.
Ingredients
- 3 Beston’s market farm fresh carrots, grated
- 75g Pepitas (pumpkin seeds)
- 50g sunflower seeds
- 3 tbsp Beston’s Tailem bend mint leaves, chopped
- 3 tbsp Beston’s Tailem bend parsley, chopped
- 1 Beston’s market farm fresh orange zest & juice
- 1 tbsp Dijon mustard
- ½ tsp ground cumin
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp grapeseed oil
Instructions
- Mix the carrots, pepitas, sunflower seeds, mint and parsley together in a large bowl. Combine the rest of the ingredients together in a small bowl, whisk with a fork and then add to the carrot mixture. Toss to combine. Refrigerate until ready to serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
