CARROT, PINEAPPLE & SUNFLOWER SEED SALAD, healthy, vegetarian, frugal, no-added sugar

An crowd-pleaser that's easy on the wallet and the clock

 posted 2016; updated 5/23

Carrot, Pineapple & Sunflower Seed Salad 

This amalgam of delightful flavours and textures will be ever so popular with all ages for a special occasion or indeed any time.   And cook can relax because it takes so little time and effort to produce.

Carrots are still good value - even organic ones - so this recipe is great for the budget conscious.

It's wonderful as an accompaniment for cooked meats or as a vegetarian side.

Just three ingredients -- carrots, pineapple and toasted sunflower seeds -- are combined with creamy yoghurt-mayo. Fresh pineapple is best but if you can't be bothered with the faff of prepping it, tinned well-drained segments are fine. 

The salad can be prepared early in the day.

Cost: £2'ish (5/23)
Feeds: 6-8 as side

Ingred:
    226gm/8 oz grated carrot
    85gm/3oz fresh or tinned pineapple
    45gm/ 1 1/2 oz sunflower seeds

   yoghurt-mayo

Method:

1. Toast sunflower seeds over med heat in a dry frying pan, stirring frequently, until they look brown and smell good; set aside
2. Cut pineapple into small bite-sized chunks or shreds
3. Mix all ingred together; season with pepper & salt
4. Moisten generously with yoghurt-mayo

Tips:

• own-brand tinned pineapple rings are very cheap; stab the rings in the tin with a toothpick and cut the rings into segments
• for a change, replace pineapple with raisons soaked overnight in orange juice and drained well
• if you prefer a non-dairy dressing, try Balsamic Vinaigrette 

   

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.