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Carrot, Broccoli & Pepita Salad

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

Ingredients

-
4 Portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
Sugars
14.42 g
Fats
14.77 g
Information per serving
Lets Cook

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.

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