Roast carrot salad

1. Trim and lightly scrape the carrots. Wash and dry, then halve lengthways. Place in a single layer on a baking tray lined with baking paper. Moisten with olive oil and season. Roast at 200°C for 20minutes, or until just tender and starting to caramelise.2. Cut the brinjals into cubes. Moisten with olive oil and season. Turn onto a baking tray lined with baking paper. Roast at 200°C for 20–25 minutes or until tender.3. Drain the chickpeas and dry well. Moisten with 1 T olive oil and season. Spread out on a baking tray lined with baking paper. Roast at 220°C for 10 minutes, then give them a stir. Return to the oven for a further 10 minutes, or until brown and crisp.4. To make the dressing, whisk the lemon juice, olive oil, tahini and cumin. Stir in the garlic, and honey and season to taste. Gradually thin down with hot water, whisking until smooth. Check the seasoning.5. To assemble, spread the dressing over the salad platter. Spoon the carrots, brinjals and chickpeas over the dressing. Sprinkle with sesame seeds. Lightly toss the rocket with 1 T olive oil and tuck into the salad. At the table, pass around the labneh to dollop over each serving. Season if necessary.Cook\'s note: This is one of those sturdy, satisfying salads that’s good on its own or served as a side with grilled lamb.Find more salad recipes here.Photograph: Toby MurphyProduction: Brita Du Plessis