Grilled Baby Carrot Salad with Ruccola, Mint, Sugar Peas and Almond Crostinis

Serves 4Preparation time 1 hour 20 minutes (excluding marinating time)
800 g young baby carrots, peeled
3 sprigs of thyme, leaves removed from branch
2 garlic cloves, finely chopped
7 tablespoons olive oil
Salt, pepper
200 g Ruccola
3 sprigs mint, finely chopped
1 organic lemon, zest finely grated, juice squeezed out
1 tablespoon honey
2 teaspoons mustard
200 g sugar peas, cut into narrow strips
75 g almonds, coarsely chopped
12 slices of bread
3 tablespoons almond butter
1. Slit carrots lengthwise. Mix 3 tablespoons of olive oil, garlic, thyme, carrots, salt and pepper and toss. Let marinade for one hour.
2. For the dressing, finely chop mint. Mix 4 tablespoons olive oil, honey, mustard, 3 tablespoons lemon juice, lemon zest, salt, pepper and mint.
3. Marinate sugar peas using half the dressing. Toast almonds in a pan with 1 tablespoon olive oil.
4. Grill carrots on all sides for 8 - 10 minutes on a hot grill. Slice bread and grill slices on each side.
5. Spread Ruccola and sugar peas on a platter. Drizzle with the remaining dressing. Add almonds and grilled carrots. Spread almond butter onto bread slices.