Roasted rainbow carrot salad

Method

1. Heat the oven to 180ºC fan/gas 6. Whisk together the honey/syrup, lemon zest, 1 tbsp of the oil and a little seasoning.

2. Halve the carrots lengthways and put them in the prepared roasting tin with the onion wedges. Add the oil mixture and stir well so all the carrots are lightly glazed. Spread out the veg in a single layer and roast for 30-40 minutes or until tender, stirring several times.

3. Whisk the lemon juice, remaining oil and some salt and pepper. Arrange the carrots and some salad leaves on a large platter. Top with the pumpkin seeds, pomegranate seeds and herbs, then drizzle over the dressing and serve.