Roasted baby carrot salad with walnuts, puy lentils and feta

Ingredients

• bunch of about 12 young slim carrots, leaves and ends trimmed
• 1 red onion, roughly chopped
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 small avocado, sliced
• 100g ready cooked or canned Puy lentils
• 1 large bag of rocket
• 30g walnut pieces, gently toasted in a dry pan
• small bunch coriander, chopped
• 100g feta, crumbled
• seeds from half a pomegranate
• 2 tbsp pomegranate molasses
• 1 clove garlic, crushed (optional)
• 2 tbsp virgin olive oil
• Squeeze of lemon