Roasted carrot and chickpea salad with red pepper coulis

Preheat the oven to 400°F (200°C). In a bowl, toss the carrots and chickpeas with 2 tablespoons of olive oil and season with salt and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until the carrots are tender and the chickpeas are crispy.

While the carrots and chickpeas are roasting, prepare the red pepper coulis. In a small saucepan, combine the red pepper, white wine, vegetable broth, shallot, garlic, salt, and black pepper. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes, or until the peppers are tender.

Using a blender or immersion blender, puree the pepper mixture until smooth. Strain through a fine-mesh sieve and set aside.

In a small bowl, whisk together the remaining olive oil, lemon juice, honey, garlic, and salt and pepper to make a dressing.

To assemble the salad, place the roasted carrots and chickpeas on a serving platter. Drizzle the dressing over the top and sprinkle with chopped parsley and crumbled feta cheese.

Drizzle the red pepper coulis around the edge of the platter and garnish with microgreens, if desired. Serve the salad immediately as an appetiser or side dish for a fine-dining experience.