Carrot, clementine & harissa salad

Preheat the oven to 200ºC, gas mark 6. Cut the carrots into thick 3cm chunks on the diagonal. Put on a baking tray, season and drizzle over the oil. Lightly crush the coriander seeds, sprinkle over the carrots, then roast for 35-40 minutes until soft and caramelised. Set aside to cool to room temperature (about 15 minutes).

Meanwhile, segment the clementines by slicing off the tops and bottoms, then carefully slicing the peel off from top to bottom, working your way around the fruit. Over a bowl, use a sharp knife to cut out the segments; set aside. Alternatively, you can simply peel and slice the clementines. Put all the dressing ingredients in a screwtop jar; season, then shake together. If you find the harissa too spicy, add a little honey.

Put all the ingredients, except for the dressing and pumpkin seeds, if using, in a large bowl. Toss through ½ of the dressing, then serve on a platter with the remaining dressing drizzled over the top. Finish with toasted pumpkin seeds, if liked.