A hearty salad to see you through the final work-lunch weeks of 2022, and into barbecue season beyond.

This salad began very simply by roasting together carrots, onion and chickpeas with some herbs and spices. Over the last few weeks it has evolved to include slivered almonds, which lend it a lovely nuttiness and crunch, and creamy feta to pull it all together. This salad would make a welcome appearance on the table on Christmas Day, but why wait? I’m planning on making it in larger quantities starting now, and having the leftovers for lunch.

CARROT, FETA & CHICKPEA SALAD

Serves 8 as a side

• 6 large carrots (1kg), halved lengthways, chopped on the diagonal
• 1 large red onion, cut into wedges
• 1 tin chickpeas
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 tablespoons fresh thyme leaves
• 2/3 cup slivered almonds
• ¾ cup parsley, roughly chopped
• 100g feta

Pre-heat the oven to 180°C. Put the carrot and onions into a large roasting dish. Drain the chickpeas, rinse then drain well before adding to the veggies in the roasting dish. In a small bowl mix together the oil, vinegar, sugar, paprika and thyme leaves, season well with sea salt, then pour over the veggies and mix well to coat everything. Roast for 45 minutes or until the carrots are cooked through.

In a heavy-bottomed frying pan over a medium-high heat toast the almonds until golden brown. Tip the roasted veggies out into a salad bowl, add the almonds and parsley, reserving a small amount of both to scatter over the top. Crumble in the feta then mix before adding the last of the parsley and almonds to the top of the salad.