Carrot, Broccoli & Pepita Salad (Vegetarian)
Easy
•10 Min
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This is a tasty way to help get your five serves of veggies.
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Ingredients
4
Portions
ingredient_quantity
recipe ingredient
Butter
20
g
Dutch Carrots
400
g
Broccoli
160
g
Pepitas
35
g
Dijon Mustard
1
tbsp
Honey
2
tbsps
Extra Virgin Olive Oil
2
tbsps
Maggi Original Seasoning
1
tbsp
Cider Vinegar
1
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
20.87 g
Energy
223.54 kcal
Fats
14.77 g
Protein
4.92 g
Nutrition Table Footer
5 min
2 min
1 min
2 min
Recipe steps
10 min
Step 1
In a small frying pan, add butter and cook carrots for 5 minutes or until golden, remove from pan and set aside.
Recipe steps
10 min
Step 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.
Recipe steps
10 min
Step 3
Mix together Dijon mustard, honey, extra virgin olive oil, MAGGI Original Seasoning and apple cider vinegar.
Recipe steps
10 min
Step 4
In a large bowl, combine carrots and broccoli, toss through dressing and pepita seeds. Serve.