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Marinated Carrots with Pumpkin Seeds

Marinated Carrots with Pumpkin Seeds

45 Min (minutes) 4 servings
Nutty Roasted/Toasted


  • 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
  • salt
  • freshly ground peppers
  • 50 g pumpkin seeds (about 1 cup)
  • 1 tsp salt
  • 150 g Castello® Traditional Crumbled Danish Blue
  • 100 g romaine lettuce torn into smaller pieces
  • 1 lime
  • 200 g of country bread


1. Add the carrots in a bowl and pour boiling water over. 

2. Let the carrots sit for approx. 2 minutes.

3. Drain and toss them with 1 tbsp of pumpkin oil, lime zest, juice, salt and pepper.

4. Let the carrots marinate for approx. 15 minutes and season to taste.

5. Add 1 tbsp of the pumpkin oil in a pan on low heat.

6. Toast pumpkin seeds over low heat, while stirring for approx. 1 minute.

7. Let pumpkin seeds dry on paper towel and sprinkle them with salt.

8. Cut the cheese into thin triangles. Add a bed of romaine lettuce in a bowl.

9. Spread the marinated carrots, cheese and roasted pumpkin seeds.

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