Hazelnut & mustard carrots
Serves 6- 8 Prep 10 mins Cook 8 mins 50g whole blanched hazelnuts 2 tsp Dijon mustard 1 tsp red wine vinegar 2 tbsp dry sherry 50ml vegetable oil 500g carrots, thinly sliced
1 Toast the hazelnuts in a dry, non-stick pan until golden. Leave to cool a little, then roughly chop or crush using a pestle and mortar. Whisk the mustard together with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.
2 Boil the carrots for 3- 4 mins or until just tender, drain and tip back into the pan. Pour over the sherry dressing, stir to coat, cook over a low heat for 1-2 mins, then tip into a serving dish. Scatter over the hazelnuts and serve. PER SERVING (8) 127 kcals, fat 11g, saturates 1g, carbs 4g, sugars 4g, fibre 2g, protein 1g, salt 0.2g