Carrot, Broccoli & Pepita Salad

Name: Carrot, Broccoli & Pepita Salad
Prep time: PT1.00M
Cook time: PT7.00M
Total time: PT10.00M
Yield: 4.00
Ingredients: 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

10Min

Easy

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

Ingredients

4 Portions

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

Carbohydrates

20.87 g

Protein

4.92 g

Fats

14.77 g

Sugars

14.42 g

Information per serving

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.

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.

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.

Step 3 of 4

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

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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