Preheat oven 200c. Line a baking tray. Slice the carrots in sticks and place in a bowl, along with the chickpeas. Drizzle with olive oil, lemon juice, cumin, smoked paprika, honey and salt/pepper.

Roast in oven for approx 15 minutes until cooked. The colours will all combine and there will a lovely glaze over the carrots and chickpeas.

On a large platter, start with placing the rocket over the base. Then add your sliced red onion and capsicum

Place the roasted chickpeas and carrots on top.

Then sprinkle the cranberries and fresh herbs

Make the dressing - olive oil, lemon juice, a dash of honey and vinegar of your choice. I like apple cider vinegar. Shake in a jar and pour gently over the salad.

Tuck in and enjoy the goodness!