Carrot, Broccoli And Pumpkin Seed Salad

Serves 4


  • 50g butter
  • 400g Small sized carrots, washed and halved
  • 2 cups 160g broccoli florets
  • 35g pumpkin seeds, toasted
  • 1 tbsp. Dijon mustard
  • 2 tbsps. MAGGI Arome Liquid Seasoning
  • 2 tbsps. Honey
  • 2 tbsps. Extra-virgin olive oil
  • 1 tbsp. apple cider vinegar (or any vinegar)


  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 MAGGI Arome Liquid Seasoning, 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 pumpkin seeds. Serve.