Peel the whole carrots and blanch them in salted water. Leave to cool and set aside.
Fry the whole carrots in olive oil over a medium heat.
In a second frying pan, sweat the broad beans and peas in olive oil for 10 minutes along with some of the thyme flowers and a pinch of salt.
Empty the vegetables out of the pan, then fry the Veggie Pieces XL in olive oil. Add the remaining thyme flowers.
Arrange the three elements of the dish attractively on a plate.