Preheat your oven to 475 degrees. In a large bowl, combine the cumin seeds, honey, harissa, butter, 1 TBS oil, and 3/4 tsp of salt. Add the carrots, toss to coat, and spread onto a baking sheet lined with parchment paper – use two baking sheets if one is too crowded.
Roast for 12-14 minutes, until the carrots are brown in some spots.
Stir together the Greek yogurt, 1 TBS olive oil, a squirt of lemon juice, and a pinch of salt.
To serve, spread the yogurt on your plates or on one big serving platter, place carrots on top, sprinkle evenly with Chaat Masala Granola, and top with cilantro.
The carrot portion of this recipe is from Yotam Ottolenghi’s cookbook Simple.