This is simple but delicious, and the thing to make when you see those bunches of small firm carrots come on sale. It goes with most things, including pork, chicken, veal, lamb, turkey and fish, or serve on top of lentils and top with feta or sizzled haloumi and slow-roasted tomatoes.
2 bunches baby carrots
2 Tbsp extra virgin olive oil
1 tsp whole-grain mustard
Finely grated zest 1 lemon
1 clove garlic, peeled and crushed
Flaky sea salt
Freshly ground black pepper to taste
6 large mint leaves
1 Trim and peel the carrots, washing well around the stalk ends. If carrots are uneven in size, cut fat ones in half lengthways. Cook in lightly salted water for about 10 minutes, until nearly tender. Drain and refresh with a cup or two of cold water. Pat dry with paper towels.
2 Mix olive oil, mustard, lemon zest and garlic together in a bowl.
Add carrots while they are still warm and toss well, adding sea salt and pepper to taste.
3 Shred the mint leaves and strew over the top. Serve immediately.