Method

• 1.
  Preheat oven to 190°C/170°C fan-forced Toss the carrots into a roasting tray, reserving the finely chopped carrot tops or parsley for the pesto. Drizzle with 1 tbs of the oil, then scatter over cinnamon and a pinch of salt flakes and freshly ground black pepper. Mix to combine, then roast for 30 minutes.
• 2.
  Meanwhile, add carrot tops or parsley to a mortar and pestle, along with the lemon juice and the remaining olive oil. Bash together until a chunky green sauce (you can also use a food processor).
• 3.
  Tip your yoghurt into a medium-sized mixing bowl and finely crumble in feta. Whisk until feta has totally incorporated, then season to taste with salt flakes and freshly ground black pepper. Set aside.
• 4.
  Once the carrots have been roasting for 30 minutes, remove from oven and tip the chickpeas into the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until carrots are roasted and chickpeas are crisp.
• 5.
  Mix together the honey and harissa paste in a small bowl. Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.
• 6.
  Spoon whipped feta yoghurt onto a serving plate and top with chickpeas and carrots. Drizzle with carrot-top pesto, then serve with bread, if using, for dipping.