Roasted baby carrot salad with creamy feta dressing

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots in a roasting tin with a glug of olive oil and roast for 25 minutes or until just tender. Allow to cool to room temperature.
2. Crumble the feta into a bowl and whisk in the yogurt until smooth, then loosen the mixture with 4 tbsp water. Season well with black pepper.
3. Heat a glug of olive oil in a frying pan, add the breadcrumbs and fry until just golden, then stir in the crushed garlic and transfer to a plate to cool.
4. To serve, assemble the carrots and lettuce on a platter or serving dish, drizzle over a little of the feta dressing and sprinkle with garlicky breadcrumbs. Serve the remaining feta dressing on the side.