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Chickpea Flour Crackers


Buckwheat and Fava Bean Salad


Simple carrot Salad


Prep time: 10 minutes

Cooking time: 5 minutes 

Gluten Free, Vegan 

Inspired by  The Middle Eastern Vegetarian Cookbook by Salma Hage.


200g (4) carrots, ends trimmed, peeled and grated

15g (1 handful / 4 tablespoons) of washed parsley, finely chopped

1 tablespoon of sesame seeds, lightly toasted in a small dry frying pan

1 tablespoon extra virgin olive oil

1 1/2 tablespoons apple cider vinegar


  • Prepare the carrots and place to one side.
  • Take the finely chopped fresh parsley and place on the grated carrot and roughly mix together.
  • Dry fry the sesame seeds.
  • Mix these into the carrot and parsley, then stir together.
  • Drizzle over the olive oil and apple cider vinegar, then stir to coat the salad. Place to one side until ready to serve.