- 200g carrots
- A 400g tin of cannellini beans
- A handful of tarragon, leaves only
- 1 tbsp Dijon mustard
- 1 garlic clove
- 100g alfalfa sprouts
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel and finely chop the garlic. Drain the beans. Stir the garlic through. Season well with salt and pepper. Add 1 tbsp olive oil and toss to coat.
- 2.
Peel your carrots, then turn into ribbons using a veg peeler. Gently mix the carrots and your alfalfa sprouts in with the beans.
- 3.
Strip the tarragon leaves from the stalks. Add the leaves to the salad.
- 4.
Whisk 1 tbsp mustard with 2 tbsp olive oil and 1 tbsp water till well mixed. Taste. Trickle in a little more water if needed to soften the flavour and texture. Drizzle over your salad and serve straight away.
- 5.
Next level carrots^ Take this salad to the next level by roasting your carrot ribbons before adding them to the salad. Preheat your oven to 200ºC/Fan 180ºC/Gas 6. Set a baking tray on the top shelf to heat up. Toss the ribbons with a little oil and seasoning. Arrange in a single layer. Roast for 5-10 mins till a little crisp around the edges.
