Black rice salad with roasted carrots, shallots and ricotta

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the shallots, carrots, garlic, lemon zest and juice and the thyme in a roasting tin. Drizzle generously with oil, then drizzle with the honey and toss to coat. Roast for 25-30 minutes until the carrots are sticky, golden and tender.
2. Meanwhile, warm the stock gently in a pan. Heat a glug of oil in a large deep saucepan and add the rice. Fry gently for a few minutes, then turn up the heat and add the wine. Bubble for 3-4 minutes to reduce, then gradually add the stock, a ladle at a time, stirring often, until the stock has been absorbed and the rice is tender (40-45 minutes).
3.  Leave the rice and veg to cool for 15 minutes until just warm.
4. Meanwhile, make the dressing. Whisk the vinegar with the honey, then gradually whisk in the oil. Season.
5. To serve, toss the rice, roasted veg and salad dressing together. Season, then stir in the herbs and rocket. Arrange on a serving platter, dot with the ricotta and garnish with a few herb leaves.