Preheat your oven to 180°c. Put the carrots, shallots, olive oil and salt in a baking tray, toss together and roast for 35 minutes.
Grate the florets of the broccoli into a large bowl, add the rest of the ingredients – reserving some seeds and dill to sprinkle over the top – and mix together.
Once the vegetables are roasted, toss with the rest of the salad ingredients and divide between two plates. Top with the reserved seeds and dill.