Preheat the oven to 190c fan. On a lined baking tray, spread the carrots out and coat well with olive oil, salt, honey and cumin. Roast for around 45 mins to an hour or until dark, sticky, golden and caramelised.

Remove mince from fridge at least 30 mins before you want to cook it. Start by toasting your pine nuts in a frying pan on medium heat and when golden (after about 5 mins or so) add the mince to the pan and break it up really well with a wooden spoon.

Once the lamb has been broken up, spread it across the frying pan and let it sit and brown and get some nice caramelised bits before moving it around. When the lamb is cooked through and you see some crispy bits forming, season with the baharat, harissa, cinnamon and generously with salt.

Taste to make any adjustments then add the currants, stir and let cool.

Meanwhile, make the tahini by mixing the tahini with the lemon juice, salt and water. Start with about 2 parts tahini to 1 part water. Whisk or stir really well.

Just before serving, throw all the herbs and green chilli into a big mixing bowl and season well with salt, lemon juice and olive oil.

When the carrots and lamb have cooled a little, throw both into the bowl along with the herbs and chilli and toss well to combine. Give it a taste and make any adjustments on heat, lemon, oil or salt.

Heap it up onto a big platter with lashings of tahini and enjoy!