Category: Banting Recipes, Dinner, Dinner, Healthy Recipes, Heart Healthy Recipes, Kids Meals, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Salads, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
Cuisine: African, Chinese, European, Indian, Italian/USA, Mediterranean, Outdoor Cooking, South African
Yields:
4 Servings
Difficulty: Easy
Prep Time: 30 Mins
This unique Salad is perfect for all outdoor events.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat 1 Tbsp. Oil in a medium skillet over medium. Add Pumpkin Seeds and Cumin and cook stirring until lightly toasted and fragrant for about 4 to 5 minutes. Transfer to paper towels and season with Salt and let cool.
- 2. Whisk Lemon Juice, Honey, Pepper and 3/4 tsp. Salt in a medium bowl until Honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
- 3. Toss Carrots and Radishes with dressing in a large bowl then fold in Herbs, Chives and half of the Pumpkin seeds. Top salad with remaining Pumpkin Seeds. Taste and season with Salt & Pepper if necessary.
