Preheat the oven to 180°C/360°C. Line a roasting tray with baking paper.
Trim your carrots then scrub well in a colander under cold running water to remove any dirt. Place in your roasting tray.
500 grams baby/Dutch carrots
In your tray with the carrots add the Harissa, olive oil, honey and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and roast the carrots until soft and golden (approximately 30 minutes), turning them halfway through.
1 tablespoon Harissa paste, 4 tablesposon olive oil, 3 tablespoons honey, Sea salt and cracked black pepper
Wash your baby spinach and discard any wilted or damaged leaves, either pat the leaves dry or spin dry with a salad spinner to remove excess water.
80 grams baby spinach leaves
Place all your dressing ingredients in a glass jar and shake until emulsified.
2 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon honey, Sea salt and cracked black pepper
Arrange the dry spinach leaves on a salad platter, top it with the roasted, pour over the dressing then add the crumbled feta.
40 grams feta
As a final flourish, you could also drizzle with some honey and garnish with some chopped fresh parsley. Serve and enjoy!