Carrot, Sultana and Sunflower Seed Salad with Hazlenut Oil and Coriander

This was a knock your socks off salad created out of dying veggies in the fridge and pepped up with some lemon juice and sunflower seeds. It was soooooooo good.

For 1-2 portions you need:
2 carrots, peeled and coarsely grated
1/4 cup sultanas
juice of 1 lemon
1 tbsp hazlenut oil
1/2 pack fresh coriander, finely chopped
salt and pepper
2 tbsp sunflower seeds, toasted
1 tsp dried mint

Place the carrot, lemon juice, sultanas, dried mint and corriander in a bowl. Season with salt and pepper. Drizzle over the oil. Add the hot toasted seeds and allow them to sizzle into the other ingredients. Mix well and allow to stand for a bit before serving. It’s even better the next day!

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