- Preheat oven to 200c
- Place the carrots, fennel, fennel seeds and sumac on a large oven tray, season with salt & pepper and generous drizzle of oil and toss to coat.
- Roast for 30min or until the carrots and fennel are tender, leave to cool – taste and season to perfection – adding a the honey.
- Place the chickpeas, a generous drizzle of oil and the paprika on a separate oven tray and toss to combine, place in the same oven to roast, stirring halfway, for about 25 minutes or until crisp.
- CARROT TOP PESTO: pulse all the ingredients together until you have a rough paste – season with salt, pepper and lemon zest
To serve, place the carrots and fennel on a serving dish, top with the crispy chickpeas, crumbled feta, honey, scattered pomegranate seeds, micro herbs and a few pinches of sumac. Serve the pesto on the side or drizzle over the salad.