Preheat the oven to 200°C/400°F/gas mark 6.
To make the pancakes, mix all the ingredients, except the olive oil, together to form a thick batter. Heat the oil in a small non-stick frying pan until hot, then spoon in a quarter of the batter and fry until golden on both sides. Repeat with the remaining mixture to make 4 pancakes in total. Leave to cool on a wire rack.
Cut the carrots into thin slices, drizzle with olive oil and season with salt and pepper. Place on a baking tray and roast for about 20 minutes or until softened. While still hot, put them in a blender with the remaining ingredients and whiz to a smooth purée, adding a little water if too thick. Season again if necessary and refrigerate until needed. If you prefer, you can boil the carrots instead; just cook until tender and follow the recipe as above.
To make the salad, mix all of the salad ingredients and toss together well. Whisk the dressing ingredients together and season to taste. To assemble the dish, reheat the pancakes in a warm oven, place on individual plates and top with the carrot houmous. Dress the salad with the sherry vinegar dressing and place on top of the houmous.