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Set the oven at 200C/gas mark 6.
Trim the carrots and cut them in half from top to bottom.
Put the carrots in a roasting tin, pour over olive oil, and season with salt and black pepper.
Peel the garlic cloves and add them to the tin.
Roast the carrots and garlic for about 20 minutes.
Finely chop the spring onions and add them to the tin, turning the carrots over.
Continue cooking for a further 10 minutes until nicely toasted.
While the carrots are roasting, bring water or vegetable stock to the boil.
Add the orzo and cook for about 10 minutes until soft and silky.
Drain the pasta, reserving 3 tbsp of liquid, and stir into the roast carrots and garlic.
Roughly chop the mint and basil leaves.
Crumble feta into the herbs and add pumpkin seeds.
Scatter the herb and feta mixture over the carrots and orzo and divide between plates.