Too often overlooked and underused, the humble carrot is actually the most wasted vegetable in the UK. But in this vibrant, Middle Eastern-inspired pasta salad, carrots take centre stage. Roasted with sumac until caramelised and tender they pair perfectly with creamy, whipped feta to make a dish where the carrots are given the spotlight they deserve.

Method:

• Preheat the oven to 180°C/350°F/gas 4.
• Add the carrots and red onion to a large baking tray with 3 tablespoons of the oil, sumac, za’atar, ground coriander, cinnamon and plenty of salt and pepper. Mix well to combine and spread into a single layer.
• Add the chickpeas to another baking tray with the remaining olive oil and plenty of salt and pepper. Mix well to combine, then put both trays in the oven and cook for 30 minutes.
• Meanwhile, cook your pasta according to the pack instructions, then drain well and set aside.
• Add the yoghurt, feta, lemon zest and juice and plenty of salt and pepper to a blender and blitz until smooth.
• Add the pasta to a large bowl and toss with the yoghurt dressing. Top with the roasted carrots and onion, crispy chickpeas and coriander to serve.

Recipe extracted from Pasta for the People: A Joyful Cookbook for Pasta Lovers (Murdoch Books)