Carrot, Broccoli and Pepita Salad Recipe

Carrot, Broccoli and Pepita Salad


  • 50g
  • 1 bunch (400g)
    Dutch carrots, halved
  • 2 cups (160g)
    broccoli florets
  • 1/4 cup (35g)
    pepita, toasted
  • 1 tbsp
    Dijon mustard
  • 2 tbsp
  • 2 tbsp
    extra-virgin olive oil
  • 1 tbsp
    apple cider vinegar (or any vinegar)

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. In a small frying pan, add butter and cook carrots for 5 minutes or until golden, remove from pan and reserve.

  2. 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.

  3. 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.

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