Preheat your oven to 190°C. Trim the green tops off your carrots and toss them into a roasting tray. Drizzle with olive oil, sprinkle with cinnamon, salt, and pepper. Roast for about 30 minutes until tender and caramelized.

Finely chop a handful of carrot tops until you have about two tablespoons worth. Place them into a pestle and mortar with lemon juice and olive oil. Bash together until you achieve a chunky green sauce.

In a medium-sized mixing bowl, combine Greek yoghurt with crumbled feta. Whisk together until well incorporated. Season with salt and pepper to taste.

After 30 minutes of roasting, drain cooked chickpeas and toss them onto the same roasting tray. Roast for an additional 15 minutes.

In a small bowl, mix honey with rose harissa paste until well combined.

Pour the honey-harissa mixture over the roasted vegetables and toss gently until evenly coated.

Spoon whipped feta onto a serving plate, then pile on roasted chickpeas and carrots. Drizzle with carrot top oil before serving warm.