Grate carrots using a food processor or box grater. Pick carrot tops or parsley leaves and discard stems or finely chop the leaves and stems and use everything.

Combine vinegar, mustard, oil and a generous pinch of salt in a small jar. Shake until well combined. Toss carrot, carrot tops / parsley with the dressing. Taste and season as needed.

Divide carrot mixture between two bowls and sprinkle over protein and sunflower seeds.