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Pre heat the oven to 180 C. Line an oven tray with baking paper and place the carrots onto the tray. Sprinkle with olive oil, sea salt and cumin seeds. Gently toss to evenly coat then place into the oven for 35 minutes, or until caramelized and slightly wrinkly.
Mix together the yoghurt, lemon zest, lemon juice, pinch of salt, honey, mint and dill in a bowl and set aside.
Warm a small frying pan over a medium heat. Add in the pinenuts and butter and cook for 1 minute, or until the butter is frothy and the pinenuts are golden. Stir in the harissa paste and cook for a further minute, or until it turns a deep terracotta colour.
Spread the yoghurt mixture onto the base of a serving platter. Top with the carrots then spoon over the butter and pinenut mixture. Garnish with extra dill fronds before serving.