It’s hard to say what’s going on with the weather at the moment. Just as we get a glimpse of spring, winter shuts that door firmly with an icy wind. It’s also difficult to judge what is best to eat. I’m longing for fresh greens and asparagus, but the climate isn’t ready, and nature won’t be rushed. Silver lining is that we get to enjoy winter favourites for that little bit longer. Carrots (and most roots) are perfect throughout the colder months. I’ve roasted them here, my favourite way to cook carrots, along with ground cumin and a friendly amount of maple syrup. By combining them with hazelnuts, goats cheese and plenty of leaves, you get a wintry salad that bridges the gap between the seasons. I don’t really do dressings, but feel free to sprinkle something if you like. I added the tiniest drizzle of rape seed oil.
Maple Roasted Carrot Salad
Preheat your oven to 180C. Steam 500g chantenay for ten minutes. Meanwhile, peel and thickly dice two red onions and place in a large baking tray. When the carrots are done, tumble them into the baking tray and sprinkle over 1tsp dried mixed herbs and 1/2tsp ground cumin. Season, drizzle over rapeseed oil, shake that pan then place in the oven for 25mins, stirring half way through. Add two generous handfuls of hazelnuts and a good tablespoon (plus a little extra if you’re feeling it) of pure maple syrup to the pan. Return to the oven for a final five minutes.
To assemble, line two plates with cut-up baby gem and rocket leaves. Add the carrot mixture to the bed of leaves and add cubes of goats cheese. Drizzle with a dash of your oil of choice. Dig in and enjoy.
I’m really pleased with how this recipe went. It was easy to pull together, but the combination of ingredients works well together. It was just as nice cold the second day, so could be ideal for meal prepping some lunchboxes.