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The night before, whisk the yoghurt and salt in a bowl until well combined.
Set a colander over a second bowl and line it with a clean tea towel.
Tip in the yoghurt mix, fold over the tea towel to cover, then place a heavy bowl on top and chill overnight.
The next day, decant the labneh into a container and it's ready to use.
Heat the oven to 220C (200C fan)/425F/gas mark 7 and line an oven tray with nonstick baking paper.
Meanwhile, make the hawaij mix: using a spice grinder or high-powered blender, blitz the peppercorns, cumin seeds, cloves and coriander seeds to a fine powder, then tip into a small bowl and stir in the turmeric and cardamom.
Transfer to a clean jar and seal.
Put all the marinade ingredients in a bowl and whisk to combine.
Put the carrots on the lined tray, pour the marinade all over the top and use your hands to mix until it's evenly dispersed.
Roast for 25-30 minutes, turning once halfway through, by which stage you should be able to pass a knife through a carrot without resistance and they should look golden.
Meanwhile, stir all the ingredients for the salsa in a bowl.
For the mango labneh, mix all the ingredients in another bowl.
Smooth the labneh on to a serving dish, pile the carrots on top, then spoon over the mint salsa and serve.