Roasted carrot and feta salad with dukkah

1 Preheat oven to 200°C and line a baking tray with baking paper. On the prepared tray, place carrots and spray with oil. Place in oven for 10 minutes, then remove and add chickpeas before returning to oven to roast a further 10-15 minutes, until carrots are soft.

2 In a bowl, gently combine cooked carrots and chickpeas, rocket, feta and dukkah. In a jar, shake to combine balsamic vinegar and olive oil. Drizzle vinaigrette over salad just before serving.