Carrot, Broccoli and Pepita Salad Recipe

Carrot, Broccoli and Pepita Salad

Ingredients

  • 50g
    butter
  • 1 bunch (400g)
    Dutch carrots, halved
  • 2 cups (160g)
    broccoli florets
  • 1/4 cup (35g)
    pepita, toasted
  • 1 tbsp
    Dijon mustard
  • 2 tbsp
    honey
  • 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.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 1326.6 678.2
Weight 195.6 100
Protein TOTAL 5.7 2.9
Fat TOTAL 24.0 12.2
- Saturated Fats 8.8 4.5
Carbohydrates TOTAL 18.0 9.2
- Sugars 17.7 9.0
Sodium 243.6 124.5
Dietary Fibre 5.5 2.8
Calcium 66.9 34.2