Place the carrots in a bowl. Add the chopped herbs and a pinch of salt and pepper. Toss together well. Pour in the extra virgin olive oil, squeeze in the juice from the lemon half, and toss again so everything is well coated.
Place the mixed seeds in a hot, dry frying pan. Toss and toast them for a minute. Once toasted, sprinkle the seeds on the salad.
Peel 2 or 3 small clementines and cut into thick slices. Either toss them into your salad or lay a few slices on a serving platter and pile the salad on top.
Break the flatbread into small pieces. Toss into the salad or sprinkle over the top. Makes 6 servings.