Rainbow carrots & sugar snaps with sherry-dill vinaigrette
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This colourful dish is packed with crunchy goodness
Ingredients
Almonds
25 g, blanched
Carrots, raw
8 medium, rainbow, sliced at an angle
Sugar Snap Peas
400 g, strings removed
Olive Oil
1 tablespoon(s)
Vinegar, All Types
1 tablespoon(s), Sherry
Garlic
1 clove(s), finely chopped
Honey
2 teaspoon(s), level
Dill, Fresh
2 tablespoon(s), chopped
Shallots
1 medium, chopped
Instructions
1
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.
2
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.
3
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.
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