carrot and pumpkin seed salad
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2
Ingredients
pumkin seeds
1lb carrots
soy sauce
juice of half lemon
3 tbsp olive oil
salt and pepper
Instructions
1. Scatter a handful of pumkin seeds on a baking tray in a single layer and toast in a moderate oven for about ten minutesor until they just start to brown and taste good. A splash of soy sauce can help.
2. Grate the carrots into a bowl. Mix in the seeds and dress to taste with the juice of half a lemon, salt and pepper and about 3 tbsp of olive oil.
3. Sauté the garlic and rosemary in olive oil for 1 min. Add the beans and a cup of their cooking liquid and simmer for 5 mins, until some of the beans have crumbled apart.
4. Add the greens and stew together, uncovered, until the greens are wilted and tender. Season with pepper and serve drizzled with extra virgin olive oil.
