Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots. Slice into quarters lengthways. Add them to a baking tray lined with baking paper. Peel and slice the red onions into wedges. Add to the tray. Drizzle over 1 tbsp oil. Dust with the ground coriander, salt and pepper. Roast for 20 mins.

Meanwhile, squeeze the juice from the lemon into a small bowl. Peel and grate in the garlic. Add the tahini. Open the tin of chickpeas and add 2 tbsp chickpea water. Whisk together to make a thick, smooth dressing. Trickle in more chickpea water and whisk till you get a pourable consistency. Set aside.

When the carrots have roasted for 20 mins, remove them from the oven. Drizzle over the honey. Return to the oven. Roast for 10 mins till tender and lightly charred.

Meanwhile, pour ½ tbsp olive oil into a large bowl. Add salt and pepper and whisk together. Drain the chickpeas and tip them into the bowl. Lightly squash the dates and pull out the stones. Roughly chop them and add to the chickpeas. Use a small, sharp knife to slice the skin and pith off the blood oranges. Slice the segments out of the papery membranes and add them to the bowl. Add the rocket and gently toss everything to mix.

Divide the rocket, chickpeas and blood oranges between 2 plates. Top with the honey roast carrots and red onions. Drizzle over the tahini dressing. Serve straight away.