Carrot, Broccoli and Pepita Salad Recipe

Name: Carrot, Broccoli and Pepita Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: serving for 4 servings
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)

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)

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD serving for 4 servings

Instructions

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.

Dinner