Wash the parsley well and dry it well.

Choose the way you want to prepare the parsley: remove the stems or chop the bunch with the stems. 

Place the vinaigrette ingredients in a jar. 

Shake well for 20 seconds. taste and fix taste if necessary. 

Roast the almonds on a dry pan (do not add oil) for about 2 minutes. keep mixing and tossing the almonds all the time so they won't burn. do not add the almond when they are warm to the salad.Remove the almonds from the pan to a plate and let it cool completely.

When the almonds are completely cold store them in an airtight container until use.

Roast the sunflower seeds on a dry pan (do not add oil) for about 2 minutes. keep mixing and tossing the sunflower seeds all the time so they won't burn. do not add the sunflower seeds when they are warm to the salad.

Remove the sunflower seeds from the pan to a plate and let them cool completely. When the sunflower seeds are completely cold store them in an airtight container until use. 

Place the parsley in a bowl. keep some of the almonds, sunflower seeds and raisins for garnish and add the rest to the bowl. 

Add a fair amount of the sauce and mix well. taste to see if more sauce is needed. the salad needs a large amount of sauce but not the whole amount we made. 

Transfer the salad to a serving dish and garnish with the almonds, sunflower seed and raisin we kept aside.