As the Australian summer sun beats down, Christmas takes on a unique and vibrant character. While the traditional roast dinner holds its place, the allure of light, refreshing salads becomes irresistible.

This whisky-infused carrot salad is as colourful as it is full of flavour, to perfectly complement the festive spirit and the warm weather.

Make this dish the centrepiece of your table and crack open a can of chilled Balter XPA craft beer to enjoy with your summer Christmas lunch.

Serves: 4 to 6 people
Total time: 45 minutes

Ingredients:
● 1kg Dutch carrots
● 1½ tbsp Chivas Regal 12YO Blended Scotch Whisky
● 3 tbsp maple syrup (or honey)
● 2 tbsp olive oil
● Salt and pepper
● ½ cup toasted hazelnuts, chopped
● ¼ cup chopped fresh herbs, parsley and chives
● 80g goat cheese, crumbled

Method:

1. Preheat the oven to 210°C.
2. Remove the herby carrot tops, then peel. If they are larger, you can slice them in half lengthwise or you can leave them whole. Place them in a single layer on a baking sheet.
3. Drizzle with the whisky, maple syrup, olive oil, and a big pinch of salt and pepper.
4. Roast the carrots for 20 to 25 minutes, until fork tender.
5. Meanwhile, toast the hazelnuts while the carrots roast.
6. You can buy pre-roasted hazelnuts, otherwise toast raw hazelnuts in a skillet over medium heat for 5-10 minutes, or until fragrant, stirring mostly the whole time.
7. Transfer roasted hazelnuts to a baking sheet and rub a towel over them to remove their papery outside skin. Chop and set aside.
8. Chop the fresh herbs and set aside.
9. When the carrots are ready, transfer to a serving dish and cover with the goat cheese, hazelnuts and herbs to serve.

Whether you’re wanting the perfect drink to sip, savour or gift this festive season, find what you’re looking for at your local IGA Liquor.

Remember to drink responsibly.