Carrots with Thé des Lords and hazelnut crumble topping

Preparation

1. Crumble topping

• Heat the oven to 180°C.
• Place all the ingredients in a large bowl and blend until the mixture resembles fine breadcrumbs.
• Spread the mixture on a baking tray and bake for 20 minutes until golden.

2. Carrots

• Cook the washed and peeled whole carrots for 10 minutes in salted boiling water (keep 2 carrot tops).
• Drain, then cut in half lengthwise.
• Heat 1 tbsp of olive oil in a frying pan over a medium heat, then add the carrots and loose tea and cook for five minutes, stirring from time to time.
• Add the chopped carrot tops and continue to cook for around 3 minutes.
• Remove from the heat and set aside.

3. Vinaigrette

• In a bowl, mix together the rest of the olive oil with the vinegar, orange juice and maple syrup.
• Set aside.

Assemble the dish

Arrange the carrots on a plate, sprinkle with the vinaigrette, then top with the crumble and carrot tops.