Carrot & Seed Salad
Adapted ever so slightly from the lovely Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery 
8 medium carrots, scrubbed and grated (peeling is optional if organic and scrubbed well)
1 tablespoon sunflower or canola oil
one dash of salt
one dressing recipe (below)
1 cup sunflower seeds or pepitas (raw, roasted and/or salted – your choice)
1 small handful chopped chives
For the dressing:
1/2 cup lemon juice
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon ground black pepper
About 3 tablespoons sunflower oil or olive oil
1. Place the carrots in a serving bowl. Add the oil and sprinkle with salt, mixing well to combine.
2. To make the dressing, whisk together the lemon juice, honey, salt, and pepper in a bowl, then
whisk in the oil. Taste and adjusting the seasonings to suit.
3. Pour the dressing over the carrots and toss well.
4. Sprinkle with the seeds and top with chives.
Notes: In the book, author Rose Carrarini says to try the sunflower seeds and and then the pumpkin seeds to determine which you prefer. I love both sunflower seeds and pepitas together, each bringing their own nuanced nuttiness to the table. This salad is also delicious topped with a little crumbled goat cheese just before serving.