Carrots, apparently, are one of the most wasted foods. Save them – even the limper ones – by making this salad. It’s glorious. I often serve this with whole baked fish. Or serve it as part of a mezze, with hummus, a salad (a tabbouleh would be wonderful) and some flatbreads for a light and satisfying lunch. It also works beautifully with parsnips.

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Method

• Preheat the oven to 190°C/170°C fan. Cut the carrots lengthways in half or quarters, so they are roughly the same size. Leave any very small carrots whole.
• Place in a large roasting tray, drizzle with the olive oil and sprinkle with salt. Roast for 30 minutes, or until almost tender.
• Meanwhile, spread out the chickpeas on paper towel and pat dry. Add to the tray with the carrots, shake to coat in the oil, and roast for a further 15 minutes.
• Put the marmalade in a small pan with the dried herbs, chilli flakes and a pinch of salt. Gently warm, stirring, to loosen.
• Pour the marmalade over the carrots and chickpeas and toss to combine. Return to the oven for a further 5 minutes.
• Tip the carrots and chickpeas onto a serving platter and leave to cool slightly. Gently fold through the dates and feta. Drizzle with olive oil and squeeze over some lemon juice. Serve warm or at room temperature.

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Tip: Try … Folding through a handful of very finely chopped parsley or carrot tops (if the carrots came with them attached).

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Recipe extracted from Second Helpings (Hardie Grant)