This is a new favourite for me, and perfect for the weekend ahead! Let the oven do all the work, and the ingredients do all the talking. Perfect alongside a Sunday roast!

Serves 2:

450g of the best quality carrots you can find

1 jar of chickpeas, drained (Bold Bean Co)

250g Greek yoghurt

A handful of coriander, roughly chopped

3 tbsp of spicy harissa dressing (plus more for the Greek yoghurt)

A glug of olive oil

A good squeeze of honey

Salt

1. Preheat the oven to 220C fan.

2. In a large baking tray, add the carrots, chickpeas, harissa dressing, glug of olive oil, squeeze of honey and pinch of salt. Mix well with your hands and pop in the oven for 25-30 mins, until the carrots and chickpeas start to caramelise.

3. Meanwhile, spoon the Greek yoghurt onto a plate, and swirl through some harissa dressing.

4. Once your carrots are cooked, place them on the plate with the chickpeas and scatter over the chopped coriander.

5. Finish with a squeeze of harissa dressing and enjoy!