Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the carrots, setting the tops to one side. Scrub the carrots, slice them into thick batons and pop them into a large roasting tin. Drain and rinse the chickpeas and add them to the tin. Toss with 1 tbsp olive 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 pith if you prefer less heat, and finely chop it. Peel and crush the garlic. Roughly chop the coriander, leaves and stalks.

Rinse the carrot tops and shake dry. Chop a handful and pop them in a bowl along with the other prepped ingredients. Grate in the lime zest and squeeze in the juice. Add 1 tbsp olive oil and some salt and pepper. Stir to make the salsa.

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

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