Preheat your oven to 200°C (180°C fan).

On a large baking tray, toss the chopped carrots and red onion wedges with 2 tablespoons of olive oil, the dried oregano, and a generous seasoning of salt and black pepper. Spread them out in a single layer.

Roast for 20-25 minutes, or until the carrots are tender and the edges are just starting to turn golden brown and caramelise.

While the vegetables are roasting, cook the lentils. I find that rinsing the lentils under cold water in a fine-mesh sieve first removes any dust and helps them cook more evenly.

Place the rinsed lentils in a medium saucepan and cover with plenty of cold water (about 3 times the volume of the lentils). Bring to the boil, then reduce the heat and let them simmer for 20-25 minutes, until they are tender but still have a slight bite. Avoid overcooking them, as they can become mushy.

Once cooked, drain the lentils well and set them aside.

Make the vinaigrette. In a small jar with a lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and optional honey. Season with salt and pepper, screw the lid on tightly, and shake vigorously until the dressing is emulsified and creamy.

In a large salad bowl, combine the warm roasted vegetables and the drained lentils. Pour over about two-thirds of the dressing and toss gently to coat everything. Let it sit for 5 minutes to allow the flavours to meld.

Just before serving, add the chopped fresh parsley and crumbled feta. Give it one last gentle toss.

Serve the veggie lentil salad warm or at room temperature, sprinkled with the toasted pumpkin seeds if you're using them.