Maple Harissa Carrot, Goats Cheese, and Walnut Salad

I used to make something along these lines when I worked in a cafe with a daily-changing salad menu. Any day there were leftovers I could have for my staff lunch was a good day indeed.

Making it reminds me of a certain liberation there was in cooking before I became a full time recipe developer. Yes, it was hard work, but in hindsight it was nice not to have to apologise to anyone for that. You could develop recipes with your North Star being flavour - not performance on a fickle algorithm. I’m all for making things easy and giving people an achievable 30 minute meal, but sometimes it’s nice to not cut corners for something as frivolous as a side salad!

Sorry not sorry for:

Insisting on cutting the carrots a certain way.

Insisting on it being rose harissa.

Using multiple trays and heat sources. As much as I would love to skip getting a saucepan pan dirty to simmer the walnuts in maple-butter before toasting them, the results suffer.

Using only the green parts of the spring onions and not telling you what to do with the white parts.

Not caring how much protein is in this dish.

Ingredients

For the carrots

750g carrots

250 -300ml water

Olive oil

Salt and pepper

1 tablespoon rose harissa

1 tablespoon maple syrup

For the walnuts:

100g walnuts

10g butter

25g maple syrup

Flaky sea salt

To finish:

3 spring onions, finely sliced on the diagonal, green parts only

125g goats cheese, crumbled (go for a creamy rindless one)

Preheat your oven to 220°C.

Peel the carrots, cut in half lengthways, then cut on the diagonal into chunks about 1.5cm thick.

Place them onto a baking tray, lightly drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Pour 250ml of water onto the tray and place into the preheated oven. Check halfway through, and if you think they will need a little help, add some more water. Cook for about 25 minutes, or until fork tender. Remove and allow to cool.

Meanwhile, place the walnuts into a small saucepan with the butter and maple syrup. Bring to a gentle simmer and let it bubble, stirring frequently, until the maple butter has reduced and is clinging to all of the walnuts. Pour the walnuts out onto a parchment-lined baking tray.

(If there is too much maple butter put it back into the pan and continue to bubble until you only have enough to coat the walnuts).

Place the walnuts into the oven along with the carrots and cook for 5-7 minutes. (This is a high temperature for nuts, but keep an eye on them and they’ll be fine).

Back to the carrots. Mix together the rose harissa and maple syrup, drizzle over the carrots and toss to coat.

Top with crumbled goats cheese, spring onions, and toasted maple walnuts.