Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the carrots (save them for the next step) and scrub the carrots clean, then slice into thick batons. Pop the carrots in a large roasting tin. Drain the chickpeas and rinse with cold water. Shake dry and add to the tin with the carrots. Toss with 1 tbsp oil and a pinch of salt and pepper, then slide into the oven to roast for 20 mins, till golden and tender.

Meanwhile, make the chilli salsa. Peel the shallot and finely chop it. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop it. Peel and crush or finely chop the garlic. Finely chop the coriander, leaves and stalks. Rinse the carrot tops and shake dry. Finely chop a handful (keep the rest for another recipe). Slide all five ingredients into a bowl. Grate in the lime zest and squeeze in the juice. Pour in 1 tbsp oil and sprinkle in a little salt and pepper. Stir well into a chunky dressing.

Tip the cashews into a large bowl, and use the end of a rolling pin or jam jar to roughly crush them. When the carrots have been in the oven for 20 mins, scatter the cashews on top and slide back into the oven for a further 5 mins, till the cashews are toasted.

Tip the cooked carrots, chickpeas and nuts into a large salad bowl. Toss in the spinach leaves and fold together. Spoon over the chilli salsa and mix with a spoon till everything is coated. Transfer onto warm plates and serve straight away.