Carrot, Broccoli & Pepita Salad (Vegetarian)

Name: Carrot, Broccoli & Pepita Salad (Vegetarian)
Prep time: 1 s
Cook time: 7 s
Total time: 10 s
Yield: 4
Ingredients: 20 Grams Butter; 400 Grams Dutch Carrots; 160 Grams Broccoli Florets; 35 Grams Pepitas; 1 Tablespoon Dijon Mustard; 2 Tablespoons Honey; 2 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Maggi Original Seasoning; 1 Tablespoon Cider Vinegar

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Easy

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10 Min

This is a tasty way to help get your five serves of veggies.

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Ingredients

4 Portions

Butter

20 g

Dutch Carrots

400 g

Broccoli Florets

160 g

Pepitas

35 g

Dijon Mustard

1 tbsp

Honey

2 tbsps

Oil

2 tbsps

Maggi Original Seasoning

1 tbsp

Cider Vinegar

1 tbsp

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Nutritional Information

per serving

Carbohydrates

20.87 g

Energy

223.54 kcal

Fats

14.77 g

Protein

4.92 g

per serving

Recipe steps

10 min

5 min

2 min

1 min

2 min

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Recipe steps

10 min

Step 1

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

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Recipe steps

10 min

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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.

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Recipe steps

10 min

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

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Recipe steps

10 min

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

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Carrot, Broccoli & Pepita Salad (Vegetarian)

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Recipe steps

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Carrot, Broccoli & Pepita Salad (Vegetarian)

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

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Recipe steps

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Recipe steps

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Recipe steps

Step 4

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