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Photo of Rainbow carrots & sugar snaps with sherry-dill vinaigrette by WW

Rainbow carrots & sugar snaps with sherry-dill vinaigrette

2
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
This colourful dish is packed with crunchy goodness

Ingredients

Almonds

25 g, blanched

Carrots, raw

8 medium, rainbow, sliced at an angle

Sugar Snap Peas

400 g, strings removed

Olive Oil

1 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), Sherry

Garlic

1 clove(s), finely chopped

Honey

2 teaspoon(s), level

Dill, Fresh

2 tablespoon(s), chopped

Shallots

1 medium, chopped

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Scatter the almonds on a baking sheet and bake for 5 minutes. Turn and cook for a further 5-8 minutes until just golden. Transfer to a plate and set aside to cool slightly.
  2. Meanwhile, cook the carrots in a large saucepan of boiling water for 1 minute, or 2 minutes if you like them tender. Add the peas and cook for 2 minutes until bright green. Drain, rinse under cold water and drain well.
  3. In a small jug, whisk together the oil, vinegar, garlic and honey and season well. Combine the blanched veg, dill and shallot in a serving bowl, drizzle over the dressing and toss to coat. Scatter over the almonds and serve.

Notes

You can use white-wine vinegar in place of sherry vinegar if you prefer.

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