• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

• 1/4 cup olive oil, divided
• 1 cup raw shelled pumpkin seeds
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt, plus more
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon freshly ground black pepper
• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
• 1/2 cup chopped chives

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