Harissa and Maple-Roasted Carrot Salad
Sweet, smoky, and just a little bit fiery, this harissa and maple-roasted carrot salad is a celebration of contrast. Heirloom carrots are roasted until tender and caramelised, soaking up the heat of harissa, the warmth of toasted cumin, and the deep sweetness of maple syrup.
Beneath it all, a silky, garlicky cashew cream offers a cool, savoury base that balances the bold flavours above. Finished with a scatter of rose petals and micro greens (if you’re feeling fancy), this dish is as stunning to look at as it is satisfying to eat.
Perfect as a side or a light main, it brings together earthy vegetables and pantry staples in a way that feels both fresh and indulgent.
Ingredients 10
700 ‒ 850 g heirloom carrots, trimmed
2 tbsp maple syrup
2 tbsp olive oil
2 tbsp harissa
1 tbsp cumin seeds, toasted, roughly ground
dried edible rose petals, optional
micro greens, optional
Cashew Cream
155 g raw unsalted cashews
625 ml water
2 garlic cloves, crushed
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Method 6
Soak the for the cashew cream in half the for 4–5 hours – any longer and your cream will become grainy, the 4–5 hour mark seems to be the sweet spot for the end consistency.
Preheat the oven to 180˚C (360˚F).
Add the to a roasting dish. You may wish to cut any thicker, larger carrots in half lengthways to ensure even cooking time. Add the , , and to the carrots then, using your hands, massage the ingredients into the carrots so they are evenly coated. Wrap the dish tightly with foil and roast in the oven for 35–40 minutes.
Remove the foil and cook for another 5 minutes just to get a little more caramelisation on the – if you feel this has been achieved even with the foil on, dismiss this step.
While the carrots are cooking, make the cashew cream. Strain the , then add to a blender with the remaining and . Blitz until smooth and creamy. If it appears a little grainy or thick, add some more water, a few tablespoons at a time, until smooth and the desired consistency is achieved. Season generously with salt and freshly ground black pepper.
To serve, scoop the cashew cream over the base of a serving plate and top with the . Sprinkle with the rose petals and micro greens if you’re using them. Season with salt and pepper and serve warm…
Katrina Meynink's tips
Soak the cashews for the cashew cream in half the water for 4–5 hours – any longer and your cream will become grainy, the 4–5 hour mark seems to be the sweet spot for the end consistency.
You may wish to cut any thicker, larger carrots in half lengthways to ensure even cooking time.
If it appears a little grainy or thick, add some more water, a few tablespoons at a time, until smooth and the desired consistency is achieved.
Remove the foil and cook for another 5 minutes just to get a little more caramelisation on the carrots – if you feel this has been achieved even with the foil on, dismiss this step.
