Carrots, Sugarsnaps and Spinach with Mint

Serves 8

• 1kg carrots, peeled and sliced
• 25g butter and ½ teaspoon sugar
• 2x200g sugar snaps or mange tout
• 2x225g bags prepared young leaf spinach

Method

• Simmer the carrots and sugar with a pinch of salt until tender. Set aside.
• Meanwhile cook the sugar snaps until just tender. Drain and set aside.
• Next, pack the spinach into a pan, cover and wilt over a medium heat. Toss with the butter and season.
• Mix all of the vegetables together with the fresh mint.

Serve and enjoy!