Harissa Roast Carrots with Labneh

Toss the carrots with the harissa, oil, honey and salt until every one is coated red.

Roast at 210°C / 410°F for 35–40 minutes, shaking the pan twice, until wrinkled and caramelised at the tips.

Spread the labneh across a wide plate in a thick, swooping layer and season it with salt and lemon zest.

Pile the hot carrots on top so they streak the labneh pink, then finish with pistachios and dill.