Ingredients

1 bunch carrots, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
4 tbsp olive oil
2 whole cloves garlic
3 tbsp pumpkin seeds
1 tsp cumin seeds
Juice of half a lemon
1 tsp runny honey
salt and freshly ground black pepper
100g baby spinach leaves
100g feta cheese crumbled
2 tbsp chopped fresh mint leaves

Method

1. Preheat the oven to 220°C.

2. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.

3. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.

4. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.