Move over boring salads!!
This one is loaded with sweet roasted carrots, creamy butter beans, Wild Root pickled cauliflower, fresh herbs, and plenty of texture from toasted seeds or savoury granola.
The carrots are roasted with harissa until soft, caramelised, and slightly smoky, bringing just the right amount of warmth to the dish. Combined with crisp sugar snap peas, fresh basil and parsley, and tangy pickled cauliflower, every forkful tastes a little different
And then there's the dressing:
Made with lemon, garlic, maple syrup, olive oil, and a splash of pickle brine from the cauliflower jar, it's bright, punchy, and ties everything together beautifully. It's also one of our favourite ways to make sure every last bit of flavour gets used.
What we love most about this salad is the contrast. Sweet and tangy. Creamy and crunchy. Fresh and roasted. It feels substantial enough for lunch, colourful enough for entertaining, and somehow tastes even better the next day.
Whether you're serving it as part of a summer spread, packing it up for lunch, or putting it in the middle of the table to share, this is the sort of salad that rarely leaves leftovers behind
Ingredients
For the Harissa Roasted Carrots
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500g carrots, sliced lengthways or into batons
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1 tbsp olive oil
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1 tbsp harissa paste
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1 garlic clove, grated
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Pinch of salt
For the Salad
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1 jar butter beans, drained and rinsed
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Handful sugar snap peas, sliced
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Small handful fresh basil, roughly torn
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Small handful fresh parsley, roughly chopped
For the Dressing
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1 garlic clove, grated
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Juice of ½ lemon
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1 tbsp maple syrup
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1 tbsp pickle brine from the cauliflower jar
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1 tbsp olive oil
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Pinch of salt
To Finish
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Savoury granola or toasted mixed seeds
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Extra herbs
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Freshly cracked black pepper
Instructions
1. Roast the carrots
Preheat the oven to 180°C.
In a large bowl, toss the carrots with the olive oil, harissa, grated garlic, and a pinch of salt.
Spread onto a baking tray and roast for approximately 30 minutes, turning halfway through, until tender, caramelised, and slightly charred around the edges.
2. Make the dressing
If you're nearing the end of a jar of Wild Root Pantry Pickled Cauliflower, add the garlic, lemon juice, maple syrup, olive oil, and pickle brine directly into the jar.
Secure the lid and shake until well combined.
Alternatively, whisk everything together in a small bowl.
3. Assemble the salad
Add the butter beans, sugar snap peas, basil, parsley, and pickled cauliflower to a large serving bowl.
Add the roasted carrots while still slightly warm.
4. Dress and toss
Pour over the dressing and gently toss everything together until evenly coated.
5. Finish and serve
Scatter generously with savoury granola or toasted seeds and finish with extra herbs and freshly cracked black pepper.
Serve immediately or allow the flavours to mingle for 15–20 minutes before serving.
Serving Suggestions
This salad works beautifully as:
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A light lunch
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A colourful side dish for sharing
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Part of a summer barbecue spread
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A meal prep lunch for the week ahead
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, add the savoury granola or toasted seeds just before serving.
