450g/1lb carrots, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
60ml/4tbsp olive oil
2 whole cloves garlic
45ml/3tbsp pumpkin seeds
5ml/1tsp cumin seeds
Juice half a lemon
1 tsp runny honey
Salt and freshly ground black pepper
1 (100g) bag baby spinach leaves
100g/4oz feta cheese crumbled
30ml/2tbsp chopped fresh mint leaves
Prep: 10 mins Cook: 25 mins Serves 4 Price per portion: 79p
Per serving: 280 calories, 20.4g fat, 5.6g saturates, 0.84g salt
Counts as 2 of your 5-a-day and contains over a third of your RDA of vitamin C
Preheat the oven to 220C/Fan 200C/Gas Mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite.
Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper.
Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.