Rainbow carrots & sugar snaps with sherry-dill vinaigrette
25 g, blanched
8 medium, rainbow, sliced at an angle
Sugar Snap Peas
400 g, strings removed
Vinegar, All Types
1 tablespoon(s), Sherry
1 clove(s), finely chopped
2 teaspoon(s), level
2 tablespoon(s), chopped
1 medium, chopped
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Scatter the almonds on a baking sheet and bake for 5 minutes. Turn and cook for a further 5-8 minutes until just golden. Transfer to a plate and set aside to cool slightly.
- Meanwhile, cook the carrots in a large saucepan of boiling water for 1 minute, or 2 minutes if you like them tender. Add the peas and cook for 2 minutes until bright green. Drain, rinse under cold water and drain well.
- In a small jug, whisk together the oil, vinegar, garlic and honey and season well. Combine the blanched veg, dill and shallot in a serving bowl, drizzle over the dressing and toss to coat. Scatter over the almonds and serve.