Make the dressing by whisking the lemon juice, 1 tbsp oil, 2 tsp maple syrup and mustard together, season. Mix 1½ tbsp dressing into the sprouts and carrot ribbons and massage gently with your hands for a minute to soften, set aside.
Blanch the green beans in simmering water for 3 minutes, drain and refresh under cold water.
Heat 1 tbsp oil in a small frying pan and fry the Walnuts with the remaining maple syrup and pul biber for 1-2 minutes to caramelise, set aside.
Heat the remaining 2 tsp oil in the same pan and fry the bread cubes for 2-3 minutes until golden and crisp.
Place the sprout and carrot ribbons, cannellini beans, green beans and Walnuts in piles around 2 shallow bowls, drizzle over the dressing and top with the croutons to serve.
