Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots (no need to peel them unless you want to). Slice into quarters. Place them on a baking tray lined with baking paper. Peel and slice the red onion into wedges. Drizzle over 1 tbsp olive oil, dust over the smoked paprika and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 15 mins.

Pick the thyme leaves off their woody sprigs. After 15 mins, take the veg out the oven and sprinkle over half the thyme. Drizzle over the honey. Turn to coat. Return to the oven and roast for a further 10-15 mins or utill they’re tender and lightly aramelised.

Meanwhile, finely grate the lemon zest into a large salad bowl. Squeeze in the juice from half the lemon. Add the remaining thyme leaves and 2 tbsp olive oil. Season with salt and pepper, then whisk to make a dressing.

Drain the borlotti beans and add them to the dressing. Turn to coat. Cut the pears into quarters and slice out the cores. Thinly slice the pears. Add them to the dressing and gently turn to coat.

When the roast veg are ready, remove from the oven. Add to the bowl. Gently toss together.

Arrange the lamb’s lettuce on 2 plates. Spoon over the veg and drizzle over any dressing left from the bowl. Crumble over the feta and serve.