Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the carrots, reserving the tops. Scrub the carrots and slice into thick batons. Pop the carrots in a large roasting tin. Drain and rinse the chickpeas 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.

Meanwhile, make the chilli salsa. Peel the shallot and slice it. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop half or the whole chilli (for a milder salsa, just use half, and remove the seeds and white pith). Peel and crush the garlic. Roughly chop the coriander, leaves and stalks.

Rinse the carrot tops and shake dry. Chop a handful. Add the prepped ingredients to a bowl. Grate in the lime zest and squeeze in the juice. Add 1 tbsp oil and some salt and pepper. Stir to make a dressing.

Tip the cashews into a 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, top with the cashews and cook a further 5 mins to toast the nuts.

Tip the cooked carrots, chickpeas and nuts into a large salad bowl. Fold in the spinach. Mix in the chilli salsa. Divide between a couple of warm plates and serve straight away.