Vegan Parsley Salad - cooking recipe

Ingredients

1 cup shredded carrot (2-3 medium sized carrots)
3 cups fresh parsley (destemmed and roughly chopped)
2 lemons, juice of (about 4 tbs)
4 tablespoons olive oil, divided
3/4 cup shelled raw sunflower seeds
4 roma tomatoes, chopped
1 -2 teaspoon sea salt
fresh ground pepper

Preparation

Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.
Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.
Once cooled, add toasted sunflower seeds, toss, and refridgerate.