Grill the carrots: lay the carrots on an oven tray, use a pastry brush to coat them with olive oil, sprinkle on salt, slide the tray under an oven grill (broiler) on high heat, grill for 5 minutes, use tongs to turn the carrots, grill for another 5 minutes, then turn again, grilling for 5 minutes a side OR pour the olive oil into a skillet, griddle pan or fry pan over medium-high, lay the carrots down, brush them or turn them so they’re covered in olive oil, then use tongs to turn the carrots every 5 minutes, until they’re done, around 20 minutes.

While the carrots are cooking, transfer the yoghurt or labneh to a bowl, stir through the tablespoon of finely chopped fresh dill, then spoon it onto a serving plate, using the back of the spoon to spread it over the plate.

When the carrots are cooked to your liking – we like the carrots so that they’re a bit charred on the surface but still firm and a little crunchy – use tongs to arrange them on top of the yoghurt or labneh.

Sprinkle the dukkah over the grilled baby carrots, shower the plate with a mix of fresh herbs, such as fresh dill, mint, coriander, and parsley leaves, drizzle with extra virgin olive oil, grind on some freshly ground cracked black pepper, and serve immediately.