• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

• When the carrot has cooked for 15 mins, add the hazelnuts to the tray.
• Cook until toasted, 5-6 mins.

• Meanwhile, cut the tomato into 2cm chunks.
• Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) in a large bowl.
• Add spinach, carrot and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
• Bash the hazelnuts or roughly chop.

TIP: Allow the carrots to cool before adding to the salad.

• Divide the pesto salad between bowls.
• Drain and tear the mozzarella then scatter it over the top. 
• Finish with torn smoked salmon.
• Crack some black pepper onto the cheese. 
• Drizzle with balsamic glaze and a sprinkling of toasted hazelnuts.