Roast pumpkin and carrot salad with lentils and zesty citrus dressing

Combine rocket and lentils in a large bowl. Add half the dressing and stir to combine (if you are reserving some for leftovers, keep the dressing separate so the rocket doesn't get soggy).
Meanwhile, zest orange and lemon and combine zest, juice, and additional olive oil in a mug.
When oven comes to heat, add vegies and chickpeas to oven and bake for around 30 minutes until tender and browned, turning/stirring halfway through.
Add chickpeas to a small baking dish with 1 tbsp olive oil, 1/2 tsp cumin, and 1/2 tsp smoked paprika. Toss to combine.
Coat two baking trays with a thin layer of olive oil. Slice pumpkin thickly and cut carrots into quarters lengthways. (Or, if you'd rather serve the salad from a single bowl, cut both into chunks.)
Preheat oven to 200°C.
Divide the rocket salad between four plates. When vegies and chickpeas are ready, arrange them on the bed of salad. (Or, if you're serving from a single bowl, just add them to the rocket and lentils.)
Sprinkle with pepitas and feta if using, and drizzle with remaining dressing. Enjoy!
Arrange vegies on baking trays. Drizzle or brush with olive oil and sprinkle with 1 tsp cumin and 1 tsp smoked paprika.