Turn the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
Prepare one dish for roasting the carrots and another for the baked ricotta. If you are making your own dukkah then also prepare a baking sheet for roasting the nuts.
For the roasted carrots
Mix the ingredients for the roasted carrots together, place into a baking dish a close with a lid or foil.
Roast them for 30 minutes or until tender and slightly caramelised.
Remove from the oven and set aside until needed.
For the baked ricotta
Spread the ricotta onto a baking sheet lined with parchment.
Season with olive oil, salt and pepper.
Bake for 15 minutes or until golden brown.
Set aside to cool.
For the honey lemon dressing
Place the ingredients together in a bowl or jar with a lid.
Vigorously shake or whisk until emulsified.
Putting together the salad
Place the carrots into a mixing bowl.
Break up the baked ricotta and add the dukkah.
Chop cilantro finely and add to the above.
Finally, add the honey lemon dressing and give it a good mix.
Taste for balance. If it needs a bit more salt, lemon or honey then add some until you are happy with the taste.
Make it Vegan - Replace the honey in the roasted carrots and dressing with maple syrup or agave nectar. Substitute the ricotta for vegan cheese.Storage instructions - Can be made in advance and stored airtight in the fridge for up to 4 days.