This easy roast side dish is brimming with delicious spring flavours and combines radishes, Tendersweet carrots and baby broad beans with a sweet mint dressing – the perfect side dish for a celebratory Easter lunch.
Put the olive oil in a frying pan over a low heat. Add the shallots, season, and cook for 10 minutes, stirring frequently.
Increase the heat to medium and add the radishes, carrots and sugar. Cook, stirring, for 5 minutes, then add 75ml (3fl oz) water. Bring to the boil, then cover and simmer for 4 minutes. Add the beans and continue simmering for a further 3-4 minutes, until all the water has been absorbed.
Meanwhile, make the dressing. Put the oil, sugar, vinegar, mint and 1 tbsp water in a small bowl; mix to combine. Arrange the veg on a serving plate and spoon over the dressing. Scatter with the extra mint. Serve with the roast lamb.
Tip: For a fuss-free way to chop herbs, put the leaves in a cup and snip with scissors.
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