Harissa and maple roasted carrot salad with garlicky cashew cream

This carrot salad is vegan-friendly.
This carrot salad is vegan-friendly. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Vegan

This adaptable recipe is easily scaled up or down as the number of guests requires. The cashew cream is worth doubling up, so you have a stash on hand to dress all manner of things or simply eat straight from the bowl.

Ingredients

700-850g heirloom carrots, trimmed

2 tbsp maple syrup

2 tbsp olive oil

2 tbsp rose harissa

1 tbsp toasted cumin seeds, roughly crushed

dried edible rose petals and a few microgreens, to serve (optional)

Cashew cream

1 cup raw unsalted cashews 

2 garlic cloves, crushed

Method

1. Soak the cashews in 1¼ cups of 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.

2. Preheat the oven to 180C fan-forced (200C conventional).

3. Add the carrots to a roasting dish – you may wish to cut any thicker larger carrots in half lengthways to ensure even cooking time. Add the maple syrup, oil, harissa and cumin to the carrots and using your hands massage the ingredients into the carrots so they are evenly coated. Wrap the tray 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 carrots (if you feel this has been achieved even with the foil on, dismiss this step).

4. While the carrots are cooking, strain the soaked cashews then add to a blender with another 1-1¼ cups of room-temperature water and the garlic. Blitz until smooth and creamy – if it appears a little grainy or thick, add some more water, a few tablespoons at a time. Season generously with salt and pepper.

5. To serve, scoop the cashew cream over the base of a serving plate. Top with the carrots and sprinkle over the rose petals and herbs, if you decide to use them. Season with salt and pepper and serve warm.