Begin by scrubbing the carrots clean and either cut into halves or quarters depending if they are skinny or thick. Lay on a baking sheet lined with parchment and toss in 1tbsp olive oil. Season and roast for 30 minutes in a preheated oven (190C/ 375F/ DM5)
After 20 minutes, turn the carrots and add the cherry tomatoes (halved) to the pan - tossing them in the oil in the pan. Let everything cook for a further 10 minutes, by which time the carrots should be fork tender
Meanwhile, put the lentils and stock into a saucepan, bring to simmering and let cook for approx 25 minutes until the lentils are tender
When cooked, drain the lentils and return to the pan
To make the dressing, whisk the oil, vinegar and a little seasoning together
Finely chop the onions and add to the lentils along with half of the dressing. Stir
To serve, divide the lentils between 2 plates. Top with the roast vegetables and crumble the feta over the top. Pour the remaining dressing over the salad and scatter with dukkah. Serve warm