40 g of sunflower seeds
10g pumpkin seeds
20ml (two dessertspoons) of dark soy sauce
1 teaspoon olive oil
1 teaspoon lemon juice
1) Grate the carrots and put them in a bowl.
2) Put seeds in a dry frying pan over a low heat until browned. Stir them occasionally to prevent them from sticking and burning. 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) Add a teaspoon of lemon juice and a teaspoon of olive oil, and toss the salad together.