1. Cut the carrots into coarse pieces and toss with honey, oil and lemon juice.

2. Bake them in the oven for about 20 minutes. at 175°C

3. Toss the cooked butter beans with olive oil, pesto and lemon juice.

4. Arrange carrots and butter beans on arugula and sprinkle with olives.

5. Serve baked carrot salad as an accompaniment to meat or fish, or as a stand-alone dish with, for example, bread and pesto.