Preheat your oven to 200°C (400°F).

If the carrots are long, cut them into halves or thirds crosswise to create shorter sections, about 5-8cm long. For medium-sized carrots, cut each section lengthwise into quarters to make thick sticks. For very fat carrots, cut each half into thirds lengthwise, so you have six thick sticks per section.

Place the carrots on a baking sheet. Drizzle with olive oil, sprinkle with ground coriander, and season with salt. Toss to coat.

Roast the carrots for around 18-20 minutes, or until they are tender and a little caramelised. In the last 5 minutes of roasting the carrots, add the chopped walnuts to the baking sheet to toast them lightly.

Make the dressing - In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt until well combined. Or, pop it all in a little container with a lid and give it a shake.

Remove the roasted carrots and walnuts from the oven and transfer them to a serving dish. Sprinkle over the feta and the chopped coriander and drizzle with the dressing. Season with black pepper. Serve warm or cold.