2 tbsp olive oil, plus a little extra for drizzling
500g carrots, halved and cut into chunks
400g can chickpeas, drained and rinsed
2 tsp ground cumin
juice ½ lemon
1 tbsp clear honey
small bunch mint, chopped
2 big handfuls spinach
100g bag shelled pistachios, roughly chopped
200g pack feta cheese, crumbled
Heat oven to 200C/180C fan/gas 6.
Tip 1 tbsp of the oil, the carrots,
chickpeas and cumin onto a baking
tray, season and toss to coat. Roast
for 30 mins or until the carrots are tender.
Mix together the lemon juice, honey
and remaining oil, then pour all over the
roasted carrots and chickpeas. Leave to
cool. You can chill the salad at this stage,
for up to 1 day; just bring it out of the
fridge 1 hr before serving.
Mix through the mint, spinach leaves
and pistachios, and check the seasoning.
Scatter the feta over and drizzle with a
little extra oil.