Step 1

Heat your oven to 190°C.

Step 2

Trim the green tops off your carrots, then toss them into a roasting tray. Drizzle with olive oil, cinnamon and a pinch of salt and pepper. Roast for 30 mins.

Step 3

Finely chop a handful of your carrot tops until you have about 2 tbsp worth. Add them to a pestle and mortar with the juice of a lemon and a drizzle of olive oil, then bash until you have a chunky green sauce.

Step 4

Add your yoghurt into a medium-sized mixing bowl and crumble in your feta finely. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.

Step 5

Drain your chickpeas and toss them onto your carrot roasting tray. Return them to the oven for 15 mins until they are crisp.

Step 6

Mix your honey and harissa paste together in a bowl.

Step 7

Pour your honey and harissa paste onto your carrots and chickpeas and give them a toss until they are all coated.

Step 8

Spoon your whipped feta yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with your carrot top oil, then serve and enjoy with bread to dip into it.