2 tbsp olive oil, plus a little extra for drizzling
500g carrots, halved and cut into chunks
2 tsp ground cumin
juice ½ lemon
1 tbsp maple or golden syrup
small bunch mint, chopped
2 big handfuls spinach
200g pack feta cheese, crumbled
Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, 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, syrup and remaining oil, then pour all over the roasted carrots. 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 and spinach leaves, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.