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Middle Eastern roast carrot salad with herby carrot top yogurt

Ingredients

• 600g bunched carrots halved lengthways and larger ones cut into chunky pieces, tops reserved
• 3 tbsp olive oil
• 3 cloves garlic skins left on, squashed
• a thumbsized piece ginger sliced
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp dried chilli flakes
• 1 lemon juiced
• Topping
• 150g greek yogurt
• 50g carrot tops chopped, plus a few picked to serve
• 1/2 a small bunch dill chopped
• 1 lemon juiced
• ground to make 1/4 tsp black peppercorns

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