Roasted Carrots with Smoky Date, Honey and Mustard Butter (gf) (v) Green Salad with Vinaigrette (gf) (v)

Sweet roasted carrots sit on a bed of thick creamy yoghurt. Topped with a smoky, sweet and lightly spiced butter, this dish has a lot going for it!

2-3 bunches baby carrots, tops trimmed (I allow 4-5 carrots per person)

Stir all the ingredients together in a bowl. Cover and chill until ready to use.

BUTTER:

olive oil sea salt and ground pepper 1 cup thick plain yoghurt

SMOKY DATE, HONEY AND MUSTARD BUTTER

200 grams butter, at room temperature

¼ cup whole grain mustard

1 tablespoon runny honey 2 cloves garlic, crushed

2 teaspoons each dried tarragon and smoked paprika

½ teaspoon chilli flakes

6 fresh dates, pitted and finely chopped

¼ cup parsley leaves, finely chopped

1 teaspoon sea salt ½ teaspoon ground pepper

Preheat the oven to 180°C fan bake.

If I could only make one vinaigrette, this would be it. A recipe that came to me from my French aunty, it’s thick, vibrant and works with any salad. Choose whatever greens are fresh and best on the day and pile them up in a large shallow bowl. Scatter over the beans then drizzle with a little dressing, serving the rest separately.

ANY SELECTION FROM THE FOLLOWING:

assorted lettuce leaves: cos, mizuna, frisée, iceberg, buttercrunch

rocket or baby spinach watercress or cress snow peas or sugar snaps

Whisk the olive oil, vinegar, water, honey, Dijon, garlic and salt together in a bowl until thick. Stir in the whole grain mustard and a good grind of pepper.

VINAIGRETTE:

avocado cucumber spring onions or shaved fennel

400-gram tin cannellini beans, drained and rinsed

VINAIGRETTE

½ cup olive oil 2 tablespoons sherry vinegar 1 tablespoon warm water

2 teaspoons each runny honey and Dijon mustard

2 cloves garlic, crushed 1 teaspoon sea salt

2 teaspoons whole grain mustard

ground pepper

MAKES ABOUT ¾ CUP