Lemony Salad Appetizer

225g shelled broad beans

225g carrots, cut into julienne sticks

salt and freshly ground pepper

3 tablespoons chopped parsley

2 tablespoons brown sugar

150ml dry vermouth

finely grated rind and juice of 1 large lemon

1 small onion, peeled

1 clove garlic, sliced

some vegetable oil

Fry or poach garlic and onion.

Add the lemon rind and juice, vermouth, salt and pepper, sugar and parsley.

Add the carrots and broad beans, stir to coat with the marinade.

When vegetables are cooked.

Allow to cool, then chill thoroughly.

Serve chilled as part of a salad or as an appetizer.