VEGAN FOOD!
My name is Rowena, I’m 22 and I live in Dublin, Ireland. This is what I make for dinner!! Let me know if you tried out any of the food. I don’t like following recipes or non essential measurements, so apart from the baking, you should adjust these recipes to suit your own taste and food supply! Cooking is quicker, easier, yummier and more fun that way.Archive for Pumpkin Seed
CARROT & COURGETTE SALAD WITH TOASTED SEEDS
serves one
INGREDIENTS:
1 small carrot [half]
1 small courgette [half -the younger ones taste better raw]
Handful of pumpkin seeds and sesame seeds
A few sprigs of fresh coriander
Olive oil, squeeze of fresh orange juice and black pepper to dress
Coarsely chop the carrot and courgette, leaving the skin on for more nutrients.
Toast the pumpkin seeds and sesame seeds in a dry pan over a moderate heat for about 2 minutes, watch them as they can burn easily.
Add the toasted seeds to the carrot and courgette, along with the chopped corriander leaf.
Dress the salad with olive oil, a squeeze of fresh orange juice and black pepper.
