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

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.

In a small jar, combine the Dijon mustard, honey, extra virgin olive oil, apple cider vinegar, season with salt and pepper, seal with a tight fitting lid, and shake until emulsified. Taste and adjust the seasonings to suit your preference.

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