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Trim 400g of young turnips and cut them in half. Scrub 200g of small carrots then cut them in half lengthways. Place the vegetables in a roasting tin with 2 tbsp of olive oil and 4 large peeled cloves of garlic, then add 4 sprigs of thyme. Season lightly, toss everything together then roast for about 30 minutes at 200C/gas mark 6 until golden and tender.
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Combine 3 heaped tbsp of natural yogurt with the same amount of mayonnaise, 2 tbsp of chopped parsley and 1 of tarragon. Season and set aside.
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Shred 150g of sugar snap peas and put them into the hot pan and fold into the other vegetables.
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Place the vegetables on plates then spoon over the herb dressing. Serves 2.