Heat oven to 200°C/gas 6. Put the carrots and sweet potatoes on to a large flat baking tray, pour over 1 tablespoon oil and mix to coat the veg. Sprinkle over the chilli flakes then cook for 45 minutes stirring half way through, or until tender and starting to caramelise.
Remove from the oven and allow to cool to room temperature. Make a dressing by mixing the remaining oil with the honey, lemon juice and lots of seasoning, pour over the carrots then toss in the chick peas and spring onions and mix everything together. Crumble over the cheese. Serve with warm pitta bread.
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