Carrot & Dark Roast Peanut Butter Salad

Vegetarian , Vegan


450g peeled and diced carrots

2 cloves garlic

40g sesame seeds

60g pumpkin seeds

30g sunflower seeds

80g dark roast peanut butter

10g olive oil


1 can chickpeas

Handful fresh coriander

Pinch chilli flakes

Juice 1 lemon



2 tsp tamari (or soy)

1 tsp fresh grated ginger


Preheat the oven to 200 degrees. Drizzle oil over the carrots, season with salt and pepper. finely chop the garlic and mix with the carrots. Spread the carrots over a flat baking tray and roast in the oven until the carrots are tender. While the carrots are roasting, mix together the seeds, 10g oil and the dark roast peanut butter*. Spread the seeds out on a tray lined with baking paper and roast in the oven for approx. 5 minutes until the seeds are just light golden brown. Drain and rinse the chickpeas. Roughly chop the coriander. Mix the cooked carrots, seeds, coriander, chickpeas together with the tamari, lemon juice, chilli flakes and grated ginger.
Taste and add more seasoning to taste.


*I used Bay Road Dark Roast Peanut Butter


Signup for our newsletter!