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Carrot, Broccoli & Pepita Salad

(0)
10Min
Easy
This is a tasty way to help get your five serves of veggies.

Ingredients

4 Portions

This dish was made for 4

ingredient_quantity
recipe ingredient
20  g
Butter
400  g
Dutch Carrots
160  g
Broccoli Florets
35  g
Pepitas
1  tbsp
Dijon Mustard
2  tbsps
Honey
2  tbsps
Extra Virgin Olive Oil
1  tbsp
Maggi Original Seasoning
1  tbsp
Cider Vinegar
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Nutrition Value

Energy
223.54 kcal
Protein
4.92 g
Carbohydrates
20.87 g
Fats
14.77 g
Information per serving

Instruction

10 Minutes

  • Step 1

    5 Min
    In a small frying pan, add butter and cook carrots for 5 minutes or until golden, remove from pan and set aside.

  • Step 2

    2 Min
    Bring a small saucepan of water to the boil; add broccoli and cook for 2 minutes or until tender; drain and refresh under cold water. Reserve.

  • Step 3

    1 Min
    Mix together Dijon mustard, honey, extra virgin olive oil, MAGGI Original Seasoning and apple cider vinegar.

  • Step 4

    2 Min
    In a large bowl, combine carrots and broccoli, toss through dressing and pepita seeds. Serve.
Carrot, Broccoli & Pepita Salad

Step 1 of 4

In a small frying pan, add butter and cook carrots for 5 minutes or until golden, remove from pan and set aside.

Carrot, Broccoli & Pepita Salad

Step 2 of 4

Bring a small saucepan of water to the boil; add broccoli and cook for 2 minutes or until tender; drain and refresh under cold water. Reserve.

Carrot, Broccoli & Pepita Salad

Step 3 of 4

Mix together Dijon mustard, honey, extra virgin olive oil, MAGGI Original Seasoning and apple cider vinegar.

Carrot, Broccoli & Pepita Salad

Step 4 of 4

In a large bowl, combine carrots and broccoli, toss through dressing and pepita seeds. Serve.

Recipe PDF

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