Roast Carrot, Shallot, Butter Bean & Dill Salad

4 large carrots cut into rounds on the diagonal, 4 banana shallots peeled and sliced in half and then lengthwise, 2 tbsp olive oil, big pinch sea salt flakes
For the dressing: juice 1/2 lemon, 2 tbsp extra virgin olive oil, 1 tsp wholegrain mustard, 1/2 tsp maple syrup, pinch sea salt
For the salad: 1 can butter beans drained, 1 bunch dill chopped roughly, 3 tbsp pumpkin seeds

To roast the veg: Pre heat your oven to 180c. Add the carrots, shallots, olive and seasoning to a baking tray and roast for 40-45 minutes until caramelised and soft on the inside.
To make the dressing: Add all the ingredients to a jar and mix to combine.
To serve: Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds. Pour over the dressing and toss to combine again.