Marinated carrots with pumpkin seeds

45min 4 servings
  • 8 carrots cut into short rods (Approx 600 g)
  • 4 cups of boiling water
  • 2 tbsp pumpkin oil or other type of oil
  • 2 tsp finely grated lime zest
  • 1 tbsp freshly squeezed lime juice
  • ½ tsp salt
  • freshly ground pepper
  • 50g pumpkin seeds (about 1 cup)
  • 1 tsp salt
  • 150g Castello Organic Blue
  • 100 g romaine lettuce torn into smaller pieces
  • 1 lime
  • 200 g of country bread
Marinated carrots with pumpkin seeds


Add the carrots in a bowl and pour boiling water over. 
Let the carrots sit for approx. 2 minutes. Drain and toss them with 1 tbsp of pumpkin oil, lime zest, juice, salt and pepper. Let the carrots marinate for approx. 15 minutes and season to taste. Add 1 tbsp of the pumpkin oil in a pan on low heat. Toast pumpkin seeds over low heat, while stirring for approx. 1 minute. Let pumpkin seeds dry on paper towel and sprin-kle them with salt. Cut the cheese into thin triangles. 
Add a bed of romaine lettuce in a bowl. Spread the marinated carrots, cheese and roasted pumpkin seeds.

Add lime wedges on the dish and serve immediately with bread on the side.

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