Wash the carrots thoroughly under cool water. Using a vegetable peeler, shave the carrots into long, thin ribbons over a large mixing bowl. Aim for around 8-12 ribbons per carrot.

Slice the cucumber thinly, discarding the seeds. Add the cucumber slices to the carrot ribbons in the bowl. Gently toss to combine.

In a small bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.

Pour the dressing over the carrot and cucumber mixture. Toss gently with tongs to coat everything evenly with the dressing.

Finely chop the parsley and mint, and fold them into the salad after dressing.

Sprinkle toasted sunflower or pumpkin seeds over the top before serving.