Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots (no need to peel unless you prefer to). Halve them widthways if they are large so they are about as long as a little finger. Then halve them lengthways or quarter them so they are all roughly the same thickness. Add them to a roasting tin. Sprinkle over 1 tsp cumin seeds. Drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Toss well to mix. Roast for 20 mins till soft to touch and lightly caramelised.

Meanwhile, drain and rinse the chickpeas. Add these to a large salad bowl. Finely chop the parsley leaves and stalks. Stir the parsley through the chickpeas.

In a separate bowl, whisk together the mustard, honey and the juice from half the lemon. Drizzle in 1 tbsp olive oil and season with a pinch of salt. Whisk again and set to one side

Drain the paneer and pat dry. Dice the paneer into 1cm-thick cubes. Add the paneer to a small bowl. Add the remaining 1 tsp cumin seeds and the ground coriander. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Toss well to mix. Heat a large frying pan on a high heat. When the pan is smoking hot, add the paneer and fry for 2-3 mins on each side till golden brown.

When the carrots are cooked, remove them from the oven. Add them to the chickpeas. Pour over half the honey and mustard dressing and toss well to mix. Tumble in the lamb’s lettuce and drizzle in a little more dressing. Toss again to mix.

Divide the salad between plates. Top with the golden paneer. Drizzle over the remaining dressing. Scatter over the pumpkin seeds to serve.