Heat the oven to 220°C, you want it to be nice and hot for those carrots. Halve the carrots lengthways and add to a large roasting tin. Toss with 2 tbsp olive oil plus the ras el hanout and fennel seeds season well. Snuggle in the cloves of garlic, keeping them unpeeled! Roast for 30 mins, until the carrots are soft and charred in places. If your carrots are particularly large they may take a little longer. If you want those big carrots to cook a little quicker you can simply cut them in half lengthways again to create long wedges. Feel free to add a tbsp of honey, if you want them stickier.

Meanwhile, heat the lentils according to packet instructions, then tip them into a bowl. Add the zest and juice of the lemon along with 2 tbsp olive oil. Roughly chop most of the herbs, saving a few for the top, and add them to the bowl. Slice two of the spring onions and add to the bowl, too. Season generously, and toss well. Tip your mixture out onto a platter or into a bowl.

Season your yoghurt with salt and pepper, then squeeze the garlic cloves from their skin into the yoghurt and mix well. Top the lentils with the yoghurt, then add the roasted carrots. Finish with the reserved herbs and serve it with some thick wedges of sourdough.