Honeyed carrot salad

Ingredients 500g medium carrots, thinly sliced 2 tbsp clear honey juice 1 lemon 4 tbsp olive oil 1 head chicory, leaves roughly torn 100g bag rocket 50g pine nuts, toasted Method Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.