Step 1

Preheat oven to 200°C (400°F)

Step 2

Wash and trim Brussels sprouts and cut in half lengthwise.

Step 3

Wash and trim Dutch carrots. No need to peel, just make sure to give it a good scrub.

Step 4

In a large mixing bowl, place 5 ½ tbsp olive oil, maple syrup and Dijon mustard together and whisk well until glaze is combined. Add Brussels sprouts and Dutch carrots in the bowl, then salt and pepper to taste. Then toss well with maple syrup glaze until all is coated.

Step 5

Place Brussels sprouts on sheet pan and roast for 10 minutes, then remove and add Dutch carrots to the same sheet pan and continue roasting for 15-20 minutes or until tender and golden brown.

Step 6

In a medium saucepan, add freekeh and 2 cups of water. Bring the water to boil then reduce heat to a simmer and cook for 35-40 minutes. Stir occasionally.

Step 7

Once the water has been absorbed, remove saucepan from heat and then drain freekeh in a colander. Give it a rinse under cold water to loosen up the grains.

Step 8

Bring 2 cups water to boil in a small saucepan then add frozen peas. Cook for about 1 minute then drain peas and immerse them in a bowl of cold water to stop the peas from further cooking.

Step 9

Over medium-high heat, add walnuts to a small fry pan and dry toast for 5 minutes. Stir walnuts constantly and keep an eye on them. Remove when golden brown.

Step 10

Place maple glazed Brussels sprouts, Dutch carrots, freekeh, peas and walnuts in a large mixing bowl and squeeze lemon juice and drizzle ½ tbsp olive oil into bowl.

Step 11

Toss all ingredients together ensuring everything is well covered. Add salt and pepper to taste.

Step 12

To serve, tumble ingredients into a large platter and top with dollops of creamy goat’s cheese around the salad.