Preheat the oven to 180°C. Place carrots in a roasting pan and drizzle with olive oil. Season well. Roast for 25-30 minutes until soft and lightly golden. Remove from oven and set aside to cool slightly, then transfer to a shallow bowl.
Scatter over the onion and witlof, then gently toss to combine. Dot the salad with ricotta, scatter with the sunflower seeds and almonds, then drizzle with warmed honey and extra virgin olive oil.
Recipe courtesy of delicious.com.au
Serving size 4