Shaved carrot and radish salad with herbs and pumpkin seeds

Ingredients for Shaved carrot and radish salad with herbs and pumpkin seeds

• 60 ml olive oil, divided

• 120 g raw shelled pumpkin seeds

• 2.5 ml ground cumin

• 4.5 ml kosher salt, plus more

• 45 ml fresh lemon juice

• 5 ml honey

• 1.25 ml freshly ground black pepper

• 900 g carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 10 radishes, thinly sliced on a mandoline or with a sharp knife

• 120 g mixed torn herbs, such as parsley, coriander, dill, mint, tarragon, and/or basil

• 60 g chopped chives

How to make Shaved carrot and radish salad with herbs and pumpkin seeds

1. Heat 15 ml of oil in a medium frying pan over medium heat. Add the pumpkin seeds and cumin, and cook, stirring, until lightly toasted and fragrant, about 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. In a medium bowl, whisk together the lemon juice, honey, pepper, and 4 g of salt until the honey dissolves. Slowly whisk in the remaining 45 ml of oil until emulsified.

3. In a large bowl, toss the carrots and radishes with the dressing. Fold in the herbs, chives, and half of the toasted pumpkin seeds. Top the salad with the remaining pumpkin seeds. Taste and season with additional salt and pepper if necessary.

4. Prepare the dressing up to 5 days in advance. Chill in a resealable container.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.