Heirloom Carrot Salad with Fresh Figs and Maple Walnuts

This salad looks so pretty, you may just want to keep it on the table to look at. But once you try it you will see it is even more delicious than it looks. With the gorgeous hues of the carrots and pomegranate against the stark whiteness of the cheese and the pale flesh of the figs, you might initially think this salad is just about contrast of colour. But I like to roast some of the carrots and keep some raw to get a great contrast in texture too. With the crunch and sweetness of the walnuts again the delicacy of the figs and the creaminess of the cheese, every mouthful is a party.

2-3 bunches heirloom carrots (try to get different colours)

4 figs 

Seeds of half pomegranate

1/2 cup walnuts - maple roasted

handful of parsley, leaves only, chopped

handful of mint, leaves only, shredded

goats curd - as little or as much as you like

Dressing

1/4 cup peppery olive oil

1/2 tspn honey

salt & pepper

1 tbspn red wine vinegar

For maple walnuts, preheat oven to 170 deg. Place walnuts on a lined tray and roast for 8 mins. Remove from oven, drizzle with 2 tspn maple syrup, toss to combine and return to oven  for another 5 minutes. Remove and set aside to cool.

Increase oven temp to 190 degrees. Scrub or peel carrots. Place two thirds of the carrots on baking trays and drizzle or spray with olive oil and season with salt. Roast for 15 - 20 mins or until just tender. Remove from oven and allow to cool. Finely slice the remaining carrot longways (you can use a peeler and shave ribbons off the carrots alternatively).

Arrange carrots (cooked and raw) on a platter. Scatter over figs, pomegranate seeds, walnuts, herbs and dot with goats curd.

Combine ingredients for dressing and taste it. Adjust seasoning and vinegar and sweetness to your taste. Drizzle over salad. Admire your artwork. Dig in and enjoy.