500g/1lb 2oz bunch of heritage carrots, halved lengthwise
25g/2陆oz picked mint leaves
1 tsp Dijon mustard
salt and freshly ground black pepper
1 tsp cumin seeds, toasted
20g/1oz toasted hazelnuts, crushed
2 tbsp maple syrup or honey
2 tbsp olive oil
50ml/2fl oz olive oil
2 tbsp white wine vinegar
200g/7oz yoghurt