Baby Carrot Salad

Preparation: 2 minutes

Cooking: 2 minutes

Serves 4

500g baby carrots, trimmed

3 tbspns fresh lemon juice

2 tspns wholegrain mustard

2 tbspns olive oil

2 tbspns yogurt

freshly ground black pepper

1 small red onion, finely chopped

1/2 cup flat-leaf parsley

Boil or steam carrots until just tender crisp. Drain. In a jar shake together the

lemon juice, mustard, oil and yogurt. Add pepper to taste. Pour the mixture over

the still warm carrots. Add onion and parsley. Toss to coat evenly. Transfer to a

serving dish. Serve with grilled fish or lamb cutlets.