Minty Carrot and feta salad

I cooked a Moroccan meal for my sisters birthday. This was one the recipes I made as part of the feast.

Serves 6 • prep 20 mins. • cook 30 mins

2 tbsp olive oil plus extra for drizzling
500g / 1lb 2 oz carrots, halved and cut into chunks
400g can chickpeas, drained
2 tsp ground cumin
Juice 1/2 lemon
1 tbsp clear honey
Small bunch mint chopped
2 big handfuls spinach
100g pistachios roughly chopped (I didn't add these as my nephew is allergic to nuts)
200g feta, crumbled

• heat the oven to 200oC / 180oC 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 carrots are tender.
• mix of the lemon juice, honey and 1 tbsp olive oil, then pour all over the carrots and chickpeas. Leave to cool. You can make up to this stage the day before.
• mix through the mint spinach leaves and pistachios, taste to make sure you have seasoned enough, if not add more salt / pepper. Scatter with feta cheese and drizzle with extra olive oil.