1 cup sunflower seeds
1 tablespoon sunflower oil
pinch of salt
8 medium carrots, grated
1 handful chopped chives
For the dressing:
1/2 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sugar
about 3 tablespoons sunflower oil or olive oil
Preheat the oven to 350 degrees F and, if you wish, mix the seeds with oil.
Season the seeds with the salt, and spread them evenly on a baking tray and bake for approximately 15 minutes till they are lightly roasted and crisp, turning frequently. Set aside to cool.
Place the carrots in a serving bowl.
To make the dressing, whisk together the lemon juice, salt, pepper and sugar in a bowl, then whisk in the oil. Check the seasoning - you may need more salt, sugar, or lemon juice.
Pour the dressing over the carrots and mix well.
Sprinkle with the chives and the cooled seeds.
Anabela snapped a picture of Erin and I looking swell and full of salads.
I've also been enjoying quiet/hot mornings on my back deck in which I take photos of my breakfast and reread The Wind-Up Bird Chronicle. I can't wait(!!!) for the English translation of Murakami's 1Q84 to be released here this fall. (Speaking of autumn releases, I'm also mega-excited for the new Jeffrey Eugenides book, The Marriage Plot.)