It’s easy to make, but the sweet and salty miso and honey dressing gives this one-pan roast vegetable salad layers of beguiling flavour.
If you would rather peel your carrots, that is fine, but it is certainly not necessary. This is a great salad to add to your Christmas table or enjoy with friends at a summer barbecue.
Serves 4
1. Preheat the oven to 180C. Line a baking tray with paper.
2. For the dressing, in a bowl mix the miso, honey, zest, juice, ginger and salt.
3. Place the carrots into the baking tray and mix in half the dressing. Bake for 15 minutes. Add the chickpeas and bake for a further 10 minutes. Remove and cool.
4. Stir the coriander, spinach and feta through the carrots and chickpeas, and cover with dressing.
5. Serve on a platter with a sprinkle of sesame seeds.
