Peel 750g carrots, quarter them lengthways (or cut to an even size) and lay on a baking tray. Sprinkle with 1 tsp cumin seeds, 1 tsp ground cumin, ½ tsp ground cinnamon, ¼ tsp chilli flakes, 1 tbs thyme leaves (fresh or dried), 1 tbs honey (or date molasses) and 1 ½ tbs olive oil. Season with salt and pepper and toss to mix.

Bake for 10 minutes at 200c. Take out the tray, drizzle with 1 tbsp sherry vinegar, toss again, and return to the oven for another 10 minutes (or until the carrots are nicely charred).

To serve, spread some whipped goat’s cheese (recipe here) on a serving platter using the back of a spoon to distribute evenly. Top with the roasted carrots. Sprinkle with za’atar.

Drizzle with pomegranate molasses around the edges of the platter and sprinkle some roasted, chopped hazelnuts over everything.

Serve with some pita or flatbread.