Start by roasting the carrots. Combine the sliced carrots, harissa paste, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a mix and rub the harissa into the carrots, then arrange the slices between two baking trays. Roast for 30-35 minutes, or until tender and slightly charred on the edges.

Roughly dry the chickpeas with a tea towel, then combine with a glug of olive oil and a good pinch of salt and black pepper in a bowl. Pour out onto another baking tray and roast alongside the carrots for 25-30 minutes, or until golden brown and crunchy.

Meanwhile, make the tofu ricotta. Combine the tofu, nutritional yeast, lemon juice, 1 tbsp of water and a good pinch of salt in a food processor. Blitz until you have a thick creamy consistency, then taste and adjust the seasoning, if needed.

To make the harissa dressing, combine the extra virgin olive oil, harissa paste, lemon juice and a good pinch of salt and black pepper in a small jug. Stir well, then taste and adjust the seasoning, if needed.

Spread the tofu ricotta over the base of a serving plate. Arrange the harissa carrots and crispy chickpeas on top, then drizzle over the dressing. Finish with a sprinkling of dill and a good crack of black pepper.