Hazelnut & mustard carrots

• whole blanched hazelnuts↗50g g
• Dijon mustard↗2 tsp tsp
• red wine vinegar↗1 tsp tsp
• dry sherry↗2 tbsp tbsp
• vegetable oil↗50ml ml
• carrots↗500g g

  thinly sliced

Step-by-step instructions

1. 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 with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.

2. 2

   Boil the carrots for 3-4 mins or until just tender, drain and tip back into the pan. Pour over the 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.