Roast carrot, beetroot and marjoram salad with fennel seed and yogurt dressing

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Cut the tops off the carrots (I like to leave a 2-3cm green stem) and discard. Scrub the veg under a cold running tap. Cut the carrots in half lengthways, if they’re big, and halve the beetroot. Put in a large roasting tin. Drizzle with half the olive oil, dot with the bay leaves, tear over the marjoram and sprinkle with the lemon zest. Season well with sea salt and pepper, then roast for 45-50 minutes until the beetroot are tender and the carrots are lightly caramelised and soft.
2. Meanwhile, make the dressing. Combine the yogurt with the lemon juice, remaining olive oil, toasted fennel seeds, chilli flakes and 1 tbsp of the honey. Mix well.
3. Arrange the roasted veg on a platter and spoon over the yogurt dressing. Finish with a scattering of fennel tops, if using, the remaining honey and a drizzle of olive oil.