Carrot-Raisin-Mint Salad

I was weeding the flower bed by the mint patch and remembered this delicious salad. I thought I'd share the recipe. (Best to make it just before eating it)

• 1 pound carrots, grated
• 1/3 - 1/2 cup raisins
• 2/3 cup fresh mint leaves, cut about 1/4 inch strips
• 2 tsp lemon juice
• 1 Tbsp olive oil

Toss to combine
Salt and pepper as per taste
Pumpkin or sunflower seeds, optional