Heirloom carrots with tarragon

1.Pound tarragon leaves and 1 tbsp sea salt in a mortar and pestle until finely ground (1-2 minutes), set aside.

2.Halve carrots lengthways and cook in a large saucepan of boiling salted water until tender (3-4 minutes), then drain. Arrange on a plate with carrot leaves, scatter with tarragon salt to taste and serve hot, drizzled with olive oil and scattered with extra tarragon sprigs.