In a large bowl, whisk together yogurt, olive oil, mustard, lemon juice and black pepper. Add grated vegetables and parsley. Toss until they are thoroughly coated with dressing. Place a small frying pan over medium heat.
Add pumpkin (or sunflower) seeds and gently toast until they start to brown. Be careful not to overcook, as they can quickly turn from perfectly golden coloured to burnt.
Divide salad among four plates and scatter some toasted pumpkin seeds overtop.
Tip: To cut down on prep time, use the grater attachment on your food processor.
Per side dish serving: 155 cal¬ories, 5 g protein, 10 g fat (2 g saturated fat), 15 g carbohydrates, 4 g fibre, 0 mg cholesterol, 145 mg sodium