This is a mum recipe if there ever was one. Preferred context – on top of a baked potato + a blob of cottage cheese. It is pretty healthy and so I tend to have it when I am feeling fat and unhealthy but like I don’t want to sacrifice a hearty meal and just eat a celery stick. Makes for a great lunch too – here’s an attempted transcription of mums recipe ( 1 glug = ~ 1 teaspoon? )
Carrot Pumpkin Seed Salad
- grated carrot, 1 cup
- red onion, thinly sliced
- peas, half cup
- mirin, 1 tsp
- sesame oil, 1 tsp
- pumpkin seeds, 1 tbsp
- garlic, 1 or 2 cloves (how much you love garlic?) minced
- optional suggested additions – roughly chopped raw broccoli, raisins, sliced almonds
Mix all ingredients together and chow down! If you close it up in your tupp and leave it overnight the tastes will develop even more – yummm!
