Preheat the oven to 200 degrees C.

Place the carrots, chickpeas, pumpkin seeds, paprika, sea salt and oil on a baking tray. Toss until everything is well combined. Place in the oven to cook for 15 minutes. Once 10 minutes is up, turn the oven function to grill and grill for 10 minutes. Once cooked, remove from the oven to cool slightly.

For the garlic mint yoghurt, place all ingredients in a blender or alternatively use a stick blender. Blitz everything together until you get a nice smooth green yoghurt.

Place a layer of rocket on a salad platter, followed by the roasted carrots, chickpeas and pumpkin seeds. Then drizzle with some garlic mint yoghurt. Continue this layering process for another one to two layers.

Any leftovers will keep in an airtight container in your fridge for up to four days.