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.



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