Preheat the oven to 180°C (350°F).
Chop the carrots and onions, place them on a baking tray, and add the chickpeas. Roast for 30 minutes.
Halfway through baking, add the halloumi.
Remove from the oven and toss with toasted pecans, rocket (arugula), and your dressing.
Mix well and serve with toasted sourdough bread.
