Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots (no need to peel them unless you want to), and thinly slice them on an angle. Arrange the carrot slices on a baking tray. Drizzle with 2 tbsp maple syrup and scatter over the thyme leaves. Add 1 tbsp olive oil and a pinch of salt and pepper and toss to coat. Slide the carrots into the oven and roast for 20-25 mins, turning halfway, till caramelised and tender.

Meanwhile, fill and boil your kettle. Tip the couscous into a small heatproof bowl. Pour over 150ml boiling water and cover the bowl with a plate. Set the couscous aside to soak for 15 mins.

Peel and thinly slice the red onion, and slide it into a bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tbsp olive oil, a pinch of cayenne pepper (cayenne is very spicy, so add as much or little as you prefer), and a little salt and pepper. Stir together and set aside.

Cut the pears into quarters and slice out the cores. Thinly slice the pears. Tip the pears into a large bowl. Add the carrots and couscous, along with the onions and their dressing. Fold through the lamb's lettuce and toss together. Divide the salad between a couple of plates, crumble over the feta and serve.