Preheat the oven to 180 degrees c. Put the carrots on a roasting tray with a little oil, salt and pepper and roast for 30 mins until they turn golden brown.

Meanwhile make the other salads in whatever order or whichever ones you fancy.

For the carrot salad: heat a tbsp olive oil over a medium heat and add the finely sliced garlic and cook until the broccoli is soft. Then add the sliced calvalo Nero and cook until soft. Then add the lemon zest, juice, roasted carrots and season to taste.

For the rocket salad: add the pine nuts to a dry pan and until golden. Transfer to a bowl. Add the Parmesan, rocket, seasoning, oil and mix together.

For the tomato Salad: simply add all of the ingredients to the bowl and mix together. This one is best made ahead of time and left to infuse for a couple of hours in the fridge if possible.