Char-Grilled Moroccan Chicken with Roast Carrot and Chickpea Salad

Ingredients
2 bunches baby (Dutch) carrots, trimmed, scrubbed
1 1/2 tbs olive oil
4 x 170g skinless chicken breast fillets
1 tbs sumac (see note)
2 tbs white wine vinegar
1 garlic clove, crushed
1 tsp honey
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (80g) sunflower seeds, toasted
1 cup flat-leaf parsley leaves

1. Preheat the oven to 180°C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tbs oil and 2 tbs water. Roast for 10-12 minutes until the carrots soften slightly.
   Meanwhile, lightly oil a chargrill pan with the remaining olive oil. Heat over medium-high heat. Season the chicken with sea salt and freshly ground black pepper and rub with the sumac. Cook for 3-4 minutes each side until browned.
2. Remove the tray from the oven, turn the carrots then place the chicken on top. Roast for a further 10-12 minutes until the chicken is cooked through.
   Whisk the vinegar, garlic and honey together in a large bowl. Season, then add chickpeas, sunflower seeds, parsley and carrots and toss to combine. Divide salad among plates, then top with the chicken