Hot roasted carrots with walnuts, parsley and pomegranate

Serves 4
Prep time: 15 minutes. Cook time: 25 minutes

600g young carrots, scrubbed and chopped into 2-5cm lengths
1 tbsp olive oil
1 tsp sumac
100g walnuts, roughly chopped
1 small bunch of flat-leaf parsley, roughly chopped
1 pomegranate, deseeded

For the dressing
2 tsp runny honey
Zest of 1 unwaxed lemon
2 tbsp red wine vinegar

1 Preheat the oven to 200C/Gas 6. Put the carrots in a large roasting tin in an even layer. Drizzle over the olive oil, sprinkle over the sumac and give everything a really good muddle. Roast for 20 minutes or until the carrots are just beginning to caramelise. Add the walnuts and cook for a further 5 minutes.

2 Meanwhile, make the dressing by putting the honey into a jam jar along with the lemon zest and red wine vinegar. Screw on the lid and shake the jar thoroughly for a few seconds.