Heat oven to 200°C. Cut the bottom off the garlic, drizzle with oil and wrap in tin foil. Cut your carrots in half lengthways. Add the carrots to a baking tray along with the garlic and cook for 40 mins, until the carrots are tender and the garlic is squidgy.

Drain and roughly chop the roasted peppers and ribbon the courgette with a peeler. Add the peppers to a food processor along with the garlic and the juice of 1 lemon. Blend and season with salt and pepper.

In a large bowl whisk together 4 tbsp olive oil and the juice of 1 lemon before adding the watercress and courgette, tossing to combine. Heat the rice according to package instructions.

Chop most of the mint and parsley, saving some whole for garnish. Roughly chop the almonds. Mix the rice and chopped herbs with the red pepper sauce, then taste and adjust seasoning if necessary.

To serve, load a plate up with the dressed rice, then top with salad and the roasted carrots. Garnish with almonds and remaining herbs, then tuck in.